| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Greek |
Mike02 |
6 |
servings |
INGREDIENTS
| 1 |
|
Leg of lamb – (7 to 8 lbs); boned, butterflied |
| 1 |
c |
Fresh bread crumbs |
| 1/4 |
c |
Currants |
| 1/4 |
c |
Pine nuts |
| 1/4 |
c |
Chopped fresh flat-leaf parsley |
| 3 |
lg |
Garlic cloves; chopped |
| 1/2 |
lb |
Greek feta cheese; crumbled |
| 1/2 |
lb |
Kalamata or other Mediterranean-style |
|
|
Ripe black olives; pitted, chopped |
| 2 |
tb |
Dried rosemary; crushed |
| 2 |
tb |
Olive oil |
|
|
Juice of 1 lemon |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
sm |
Baby eggplants – (to 10); washed |
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 eggplants 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.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B21 broadcast 09-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-29-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When God ordains, He sustains.”