Greek Lamb Stuffed Roma Tomatoes


  • Cucumber Salsa
  • Stuffing


Combine all of the salsa ingredients and set aside until needed.

Set the EGG for direct cooking (without the convEGGtor) at 350°F/177°C.

Slice off the top of the tomatoes and scoop out the seeds and insides, being careful not to break the skin. Set upside-down on a paper towel to allow juices to run out for 10 minutes.

In a Stir Fry & Paella Pan, caramelize the onions. Brown the lamb with the salt and pepper. Add the mushrooms and 3 tablespoons of the tomato and cook for 1 minute. Add most of the feta cheese, reserving some for topping. Cook for 1 minute and remove from heat.

Place tomatoes on Grill Rings; fill tomatoes generously. Grill for 5-6 minutes or until tomato skins crack open slightly. Remove from heat, top with cucumber salsa and enjoy!

Cucumber Salsa Ingredients

  • 1 Cup (240 ml) Cucumber (Chopped)
  • 3 tbsp (45 ml) Onion (Chopped)
  • 1 Clove Garlic (Chopped)
  • 2 tbsp (30 ml) Dill (Chopped)
  • 1 tbsp (15 ml) Greek Yogurt
  • 1/2 tsp (3 ml) Lemon Juice
  • Pinch of Salt and Ground Black Pepper

Stuffing Ingredients

  • 1 Ib Ground Lamb
  • 1/2 Large Onion (Chopped)
  • 1 Portobello Mushroom (Chopped)
  • 1 Clove Garlic
  • 2 tbsp (30 ml) Olive Oil
  • 1 tbsp (15 ml) Fresh Oregano
  • 1 tbsp (15 ml) Rosemary
  • 1/3 Cup (80 ml) Feta Cheese
  • Pinch of Salt and Ground Black Pepper

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