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3.67 from 3 votes
These juicy baked tomatoes are stuffed with tender lamb, aromatic spices and topped with tangy feta cheese. Great meal to make if you are in the a keto diet.
Two tomatoes make a filling dinner option or simply enjoy one for lunch served with a green salad.
Prep Time7 mins
Cook Time33 mins
Total Time40 mins
Course: Lunch
Cuisine: Mediterranean
Keyword: Lamb, minced beef, Tomatoes
Servings: 4 people
Calories: 395kcal


  • 400 g minced lamb (ground lamb)
  • 4 medium beef tomatoes (beefsteak tomatoes)
  • 2 tbsp feta cheese crumbled
  • 2 tbsp fresh coriander (cilantro) chopped
  • 1 ½ tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried cumin
  • 1 tsp dried coriander
  • 1 tsp ground cinnamon
  • 1 tbsp tomato purée
  • 1 tbsp pine nuts
  • ½ medium red onion finely diced
  • 120 ml chicken stock


  • Carefully slice the top off each tomato to create a lid. Set to one side.
  • Gently loosen the flesh inside the tomato with a sharp knife then scoop out the seeds and pulp. Finely chop the tomato flesh and set aside with the tomato juices.
  • Preheat the oven to 180°C (350°F), 160°C (325°F) for fan assisted.
  • Heat the olive oil in a frying pan over a low/medium heat.
  • Add the onion and sweat until tender. Add the garlic, cooking gently until fragrant.
  • Add the lamb, stir well and cook until browned all over.
  • Add the dried herbs, spices, tomato purée and reserved tomato flesh and juices. Stir well to combine.
  • Add the stock and simmer until reduced right down.
  • Divide the lamb mixture between the hollowed tomatoes, pressing in firmly.
  • Scatter the feta over the lamb and replace the tomato lids.
  • Arrange the tomatoes on a shallow oven tray and drizzle with the remaining oil. Transfer to the oven to bake for 20 minutes or until cooked through and the tomatoes are tender.
  • Scatter with fresh coriander and pine nuts to serve.


Calories: 395kcal | Carbohydrates: 11g | Protein: 26g | Fat: 28g | Fiber: 3g

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