Stuffed Tomatoes with spiced Lamb

This is a really versatile dish, cracking as a canape, nice as an entree or brilliant as an accompaniment to the main course with a fresh glass of Estio Rose or another Spanish rose. The salt and protein of the lamb go so well with the fresh acidity of the rose.

Ingredients (Serves 2) entree or appetiser

• 8 large firm tomatoes
  
• 2 tablespoons butter
• 1 large onion, chopped
• 1/2 kilo ground lamb or lamb mince
• 1/2 cup dry red wine - Spanish Red
  
• 1/4 cup chopped fresh mint
• 4 tablespoons chopped fresh parsley
• 1/4 teaspoon ground cinnamon
• 3/4 cup cooked long-grain white rice (about 1/4 cup uncooked)

• 1/4 cup dry breadcrumbs
• 1/2 cup freshly grated Parmesan cheese

Method (35 min fridge to feast)

Preheat oven to 250oc. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.

Cook about 2/3's of the rice.

Melt butter in heavy large pan over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.

Place tomatoes in 13x9x2-inch baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.

If too dry when serve add just a touch of good Spanish olive oil.

The combination of mint, red wine, and cinnamon in this dish are fantastic!