Pan-Fried Lamb Steak with Provençal-Style Stuffed Tomatoes

Succulent lamb leg steak served alongside tomatoes stuffed with herby garlic breadcrumbs and roasted until golden-brown and tender.

Dinner Lamb French Cuisine Mediterranean High Protein Provençal

Estimated Nutrition

Calories

615.4

kcal / serving

615.4 kcal total

Carbs

14.5g

per serving

14.5 g total

Fat

46.8g

per serving

46.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

White Bread

Small chunk

Meat

140

Lamb Leg Steak

NutsSeeds

clove

Garlic

Chopped

handful

Fresh Herbs

Including basil, parsley, rosemary and thyme

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

OilsFats

Olive Oil

Plus extra for drizzling

Olive Oil

For rubbing lamb

Vegetables

piece

Vine Tomato

Tops sliced off and seeds partially removed

Method

Rest the meat for five minutes before serving.

Chargrill the lamb in a hot griddle pan for 6 minutes per side.

Rub the lamb steak with olive oil and seasoning.

Bake tomatoes on a non-stick sheet for 10 minutes until golden.

Fill the tomatoes with the mixture and drizzle with extra olive oil.

Add olive oil and seasoning to the crumbs and pulse again.

Pulse the bread, garlic, and herbs in a food processor into crumbs.

Slice the tops off the tomatoes and scoop out the seeds.

Preheat the oven to 200°C.