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

1 Leg of lamb; butterflied and
; bones removed (7
; 8 pound)
1 cup Fresh bread crumbs
One fourth cup Chopped fresh flatleaf
parsley
3 lg Clov garlic; chopped
One half pound Greek feta cheese; crumbled
One half pound Kalamata or other olives
Mediterraneanstyle black
olives pitted
; and coarsely chopped
Toothpicks or butcher's
twine
Freshly ground black pepper
2 tablespoon Dried rosemary; chopped
2 tablespoon Pure olive oil
1 Lemon; about 2 tablespoons
; , Juice of
8 small Baby eggplants; washed, up
to 10

Preheat oven to 375 degrees. Lay the butterflied leg of lamb flat on
a work surface, fatside 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,
seamside 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.