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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Eggs	Greek	Dujour05, New	1	Servings

INGREDIENTS

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		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	T	Dried rosemary, chopped
2	T	Pure olive oil
1		Lemon, about 2 tablespoons
		Juice of
8		Baby eggplants, washed up
		to 10

INSTRUCTIONS

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.  Converted by MC_Buster.  Recipe
by: CHEF DU JOUR SHOW #DJ9136  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 6788 Calories From Fat: 4269 Total Fat: 467.4g Cholesterol: 1657.4mg Sodium: 6229.6mg Potassium: 7212.2mg Carbohydrates: 105.2g Fiber: 7.7g Sugar: 9.7g Protein: 506.4g