Ingredients

• 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

Directions

• 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.