- 2 vine tomatoes
- small chunk white bread
- 1 garlic clove, chopped
- small handful fresh herbs, including basil, parsley, rosemary and thyme
- 1 tbsp olive oil, plus extra for drizzling
- salt and freshly ground black pepper
- 1 x 140g/5oz lamb leg steak
- 2 tsp olive oil
- salt and freshly ground black pepper
- 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.