Pan-fried lamb steak with Provençal-style stuffed tomatoes recipe
 2 vine tomatoessmall chunk white bread1 garlic clove, choppedsmall handful fresh herbs, including basil, parsley, rosemary and thyme1 tbsp olive oil, plus extra for drizzlingsalt and freshly ground black pepper 2 vine tomatoes small chunk white bread 1 garlic clove, chopped small handful fresh herbs, including basil, parsley, rosemary and thyme 1 tbsp olive oil, plus extra for drizzling salt and freshly ground black pepper 1 x 140g/5oz lamb leg steak 2 tsp olive oilsalt and freshly ground black pepper 1 x 140g/5oz lamb leg steak 2 tsp olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the stuffed tomatoes, slice the tops off the tomatoes, scoop out some of the seeds and discard.Place the bread, garlic and herbs into a food processor and pulse until broken up into crumbs. Add the olive oil, season with salt and freshly ground black pepper and pulse again to combine.Press this mixture into the centre of the tomatoes and drizzle with olive oil. Place the stuffed tomatoes onto a non-stick baking sheet and bake in the oven for 8-10 minutes, or until the tomatoes are softened and the stuffing golden-brown.For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper.Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes.To serve, place the lamb steak onto a serving plate with the stuffed tomatoes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the stuffed tomatoes, slice the tops off the tomatoes, scoop out some of the seeds and discard. For the stuffed tomatoes, slice the tops off the tomatoes, scoop out some of the seeds and discard. Place the bread, garlic and herbs into a food processor and pulse until broken up into crumbs. Add the olive oil, season with salt and freshly ground black pepper and pulse again to combine. Place the bread, garlic and herbs into a food processor and pulse until broken up into crumbs. Add the olive oil, season with salt and freshly ground black pepper and pulse again to combine. Press this mixture into the centre of the tomatoes and drizzle with olive oil. Place the stuffed tomatoes onto a non-stick baking sheet and bake in the oven for 8-10 minutes, or until the tomatoes are softened and the stuffing golden-brown. Press this mixture into the centre of the tomatoes and drizzle with olive oil. Place the stuffed tomatoes onto a non-stick baking sheet and bake in the oven for 8-10 minutes, or until the tomatoes are softened and the stuffing golden-brown. For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper. For the lamb, place the lamb steak into a bowl, rub with the olive oil and season with salt and freshly ground black pepper. Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes. Heat a griddle pan and chargrill the steak for 5-6 minutes on each side, or until cooked to your liking. Leave to rest for five minutes. To serve, place the lamb steak onto a serving plate with the stuffed tomatoes. To serve, place the lamb steak onto a serving plate with the stuffed tomatoes.