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Boneless Roast Leg Of Lamb with Feta Cheese, Olives, And

1 Leg of lamb; butterflied and bones removed (7 - 8 pound)
1 c Fresh bread crumbs
1/4 c Chopped fresh flat-leaf parsley
3 lg Clov garlic; chopped
1/2 lb Greek feta cheese; crumbled
1/2 lb Kalamata or other olives Mediterranean-style black olives pitted and coarsely chopped
Toothpicks or butcher's twine
Freshly ground black pepper
2 tb Dried rosemary; chopped
2 tb Pure olive oil
1 Lemon; about 2 tablespoons, Juice of
8 sm Baby eggplants; washed, up to 10

Preheat oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat-side down. Pound briefly to flatten. Combine the bread crumbs, parsley, garlic, feta cheese, olives, rosemary, olive oil and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb toward the center, one side then the other, to enclose the stuffing and form a roll. Tie the roll in several places with butcher's twine so that it does not open during cooking.

Season the outside of the lamb with the salt and pepper and place, seam-side down in a roasting pan. Place in the oven and roast 45 minutes, then add the whole baby eggplants to the pan. Continue roasting the lamb and eggplants another 35 to 40 minutes for medium rare.

Remove the lamb and eggplants from the oven and allow the roast to cool 20 minutes before slicing. Split the eggplants down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

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