Pan-fried lamb steak with Provençal-style stuffed tomatoes

1. 1

   Preheat the oven to 200C/400F/Gas 6.

2. 2

   For the stuffed tomatoes, slice the tops off the tomatoes, scoop out some of the seeds and discard.

3. 3

   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.

4. 4

   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.

5. 5

   For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper.

6. 6

   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.

7. 7

   To serve, place the lamb steak onto a serving plate with the stuffed tomatoes.

1 serving ≈ 380 g

Nutrition values are estimates. - means data is unavailable.