Lamb Chops with Stuffed Tomatoes
- For the tomatoes
- 8 tomatoes
- 125 grams Long grain rice
- 1 bunch scallions
- 3 tablespoons vegetable oil
- 2 garlic
- 150 grams zucchini
- 1 tablespoon chopped parsley
- 400 grams lumpy tomatoes (canned)
For the tomatoes: rinse and pat dry tomatoes, cut off lids and scoop our pulp. Cook rice in salted water according to package instructions, drain well. Rinse and trim scallions, cut into rings. Rinse and trim zucchini, cut into small cubes. Heat oil in a pan and saute zucchini and scallions for 2 minutes. Peel garlic and squeeze through a garlic press. Mix rice with vegetables. Season with salt and pepper and add parsley. Season tomatoes inside with salt and pepper, stuff with the filling and arrange in a baking pan, add tomato puree to the pan. Cover the dish with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes.
For the chops: heat oil in a large frying pan. Peel garlic, coarsely chop and saute for a few seconds, remove from the pan. Cook chops in the same pan for about 1-2 minutes per side. Season with salt and pepper and arrange on a wooden board. Serve with stuffed tomatoes.