Boneless Roast Leg Of Lamb With Feta Cheese, Olives, And Recipe

click to rate
0 votes | 3068 views
Servings: 6

Ingredients

Cost per serving $4.35 view details
  • 1 x Leg of lamb - (7 to 8 lbs) butterflied, bones removed
  • 1 c. Fresh bread crumbs
  • 1/4 c. Currants
  • 1/4 c. Pine nuts
  • 1/4 c. Minced fresh flat-leaf parsley
  • 3 lrg Garlic cloves minced
  • 1/2 lb Greek feta cheese crumbled
  • 1/2 lb Kalamata olives, pitted, minced coarse (or possibly other Mediterranean-style black ripe olives)
  • 2 Tbsp. Dry rosemary crushed
  • 2 Tbsp. Extra virgin olive oil Juice of 1 lemon Salt to taste Freshly-grnd black pepper to taste
  • 8 sm Baby eggplants - (8 to 10) washed

Directions

  1. Preheat the oven to 375 degrees.
  2. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, extra virgin olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing proportionately along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or possibly skewers, or possibly tie the roll in several places with butcher's twine so which it does not open during cooking.
  3. Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 min, then add in the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 min for medium-rare.
  4. Remove the lamb and eggplants from the oven and allow the roast to cold for 20 min before slicing. Serve 2 to 3 slices of lamb per person and 1 or possibly 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
  5. This recipe yields 6 to 8 servings.
  6. Comments: The original recipe title as listed is "Boneless Roast Leg Of Lamb With Feta Cheese, Olives, And Baby Eggplant".

Toolbox

Add the recipe to which day?
« Today - Apr 04 »
Today - Apr 04
April 5 - 11
April 12 - 18
April 19 - 25
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 1046g
Recipe makes 6 servings
Calories 487  
Calories from Fat 153 31%
Total Fat 17.55g 22%
Saturated Fat 6.92g 28%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 907mg 38%
Potassium 2325mg 66%
Total Carbs 76.21g 20%
Dietary Fiber 35.0g 117%
Sugars 28.95g 19%
Protein 18.56g 30%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment