Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with a small amount of olive oil.

Slice the top half-inch off each tomato and reserve the tops. Use a spoon to carefully scoop out the pulp and seeds, leaving a sturdy wall to create a bowl shape. Roughly chop the scooped-out tomato pulp and set it aside.

In a large mixing bowl, combine the ground lamb, cooked rice, feta cheese, red onion, garlic, fresh mint, dried oregano, salt, and black pepper. Add 1/4 cup of the reserved chopped tomato pulp to the bowl and mix everything together until evenly distributed.

Spoon the lamb and rice mixture generously into each hollowed-out tomato, pressing down lightly so the filling is packed tightly. Place the stuffed tomatoes into the prepared baking dish and set the reserved tomato tops back on.

Drizzle the outside of the tomatoes lightly with the remaining olive oil. Bake uncovered for 40 to 45 minutes, or until the tomatoes are tender and slightly wrinkled, and the lamb filling is fully cooked (160°F internal temperature).

Remove the dish from the oven and let the tomatoes rest for 5 minutes before serving to help them hold their shape. Garnish with a sprinkle of extra fresh mint and serve warm alongside a crisp green salad or toasted pita bread.