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🍽️ Stuffed Tomatoes with Lamb Chops

1271 kcal · 30 min · 4 servings

Ingredients

• 8 tomatoes
• 125 g long-grain rice
• 1 bunch spring onions
• 3 tbsp oil
• 2 garlic cloves
• 150 g zucchini
• 1 tbsp chopped parsley
• 400 g tomato puree (can)
• salt
• pepper
• 12 lamb cutlets (70 g each)
• 2 tbsp oil
• salt
• pepper
• 1 garlic clove

Instructions

1. 1. Wash the tomatoes and pat them dry.
2. 2. Cut off the top lid of each tomato.
3. 3. Hollow out the inside of the tomatoes using a spoon.
4. 4. Cook the rice in salted water according to the package instructions.
5. 5. Drain the rice and let it drip dry.
6. 6. Clean the spring onions and wash them.
7. 7. Cut off the ends of the spring onions.
8. 8. Slice the spring onions into rings.
9. 9. Wash and clean the zucchini.
10. 10. Cut the zucchini into small cubes.
11. 11. Heat oil in a pan.
12. 12. Sauté the spring onion rings and zucchini cubes in the oil for 2 minutes.
13. 13. Peel the garlic.
14. 14. Press or roughly chop the garlic.
15. 15. Add the garlic to the pan.
16. 16. Mix the cooked rice with the sautéed vegetables.
17. 17. Season the rice mixture with salt and pepper.
18. 18. Finely chop the parsley and mix it into the filling.
19. 19. Salt and pepper the inside of the hollowed tomatoes.
20. 20. Fill the tomatoes with the rice and vegetable mixture.
21. 21. Place the stuffed tomatoes in a baking dish.
22. 22. Pour pureed tomatoes over the stuffed tomatoes.
23. 23. Heat oil in a large pan for the lamb chops.
24. 24. Peel the garlic for the chops.
25. 25. Roughly break up the garlic.
26. 26. Fry the garlic in the oil until light brown.
27. 27. Remove the roasted garlic from the pan.
28. 28. Place the lamb chops in the hot pan.
29. 29. Fry the chops for 1 to 2 minutes on each side.
30. 30. Salt and pepper the finished lamb chops.
31. 31. Serve the chops on a wooden board.

Nutrition per serving

• kcal: 1271
• Protein: 90 g · Fett/Fat: 85 g · Carbs: 37 g