Step 2

Scoop the pulp out with a teaspoon, working carefully so you do not pierce the skin. Chop the pulp finely and keep every drop of juice.

Step 3

Sprinkle a little sugar inside each hollowed tomato to take the edge off the acidity, and sit them on a baking sheet.

Step 4

Heat 2 tbsp of the olive oil in a large skillet and cook the onion and garlic gently for about 10 minutes, until soft but with no color on them.

Step 5

Add the ground lamb, the cinnamon and the tomato paste, turn the heat up and fry, breaking up the meat, until it is browned and no longer pink.

Step 6

Stir in the reserved pulp and juice, the rice and the stock, season generously, bring it to the boil and simmer for 15 minutes until the rice is tender and the liquid gone.

Step 7

Let it cool a little, then fold the dill, parsley and mint through. Adding herbs off the heat keeps them green.

Step 8

Fill the tomatoes right to the brim, set their lids back on, drizzle the remaining 2 tbsp of oil over and splash 3 tbsp of water into the tray.

Step 9

Bake for 35 minutes. Serve them hot or at room temperature, with salad and crusty bread.