Pan-fried lamb steak with Proven莽al-style stuffed tomatoes
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
For the stuffed tomatoes
- 2 vine tomatoes
- white bread: small chunk white bread
- garlic: 1 garlic clove, chopped
- rosemary: small handful fresh herbs, including basil, parsley, rosemary and thyme
- olive oil: 1 tbsp olive oil, plus extra for drizzling
- black pepper: salt and freshly ground black pepper
For the lamb
- lamb: 1 x 140g/5oz lamb leg steak
- olive oil: 2 tsp olive oil
- black pepper: salt and freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
For the stuffed tomatoes, slice the tops off the tomatoes, scoop out some of the seeds and discard.
Place the bread, garlic and herbs into a food processor and pulse until broken up into crumbs. Add the olive oil, season with salt and freshly ground black pepper and pulse again to combine.
Press this mixture into the centre of the tomatoes and drizzle with olive oil. Place the stuffed tomatoes onto a non-stick baking sheet and bake in the oven for 8-10 minutes, or until the tomatoes are softened and the stuffing golden-brown.
For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper.
Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes.
To serve, place the lamb steak onto a serving plate with the stuffed tomatoes.
