Boneless Roast Leg Of Lamb With Feta Cheese

Recipe Ingredients

1		Leg of lamb - (7 to 8 lbs) - butterflied, bones removed
1 cup	146g / 5.1oz	Fresh bread crumbs
1/4 cup	15g / 0.5oz	Currants
1/4 cup	59ml	Pine nuts
1/4 cup	10g / 0.4oz	Chopped fresh flat-leaf parsley
3 cups	438g / 15oz	Garlic cloves - chopped (large)
1/2 lb	227g / 8oz	Greek feta cheese - crumbled
1/2 lb	227g / 8oz	Kalamata olives, pitted, - chopped coarse
		(or other Mediterranean-style black ripe
		Olives)
2 tablespoons	30ml	Dried rosemary - crushed
2 tablespoons	30ml	Olive oil
		Juice of 1 lemon
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Baby eggplants - (8 to 10) - washed (small)

Recipe Instructions

Preheat the oven to 375 degrees.

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, 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 towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or 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 salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium-rare.

Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 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.

This recipe yields 6 to 8 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A21 broadcast 03-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.