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    You are in: Home / Recipes / Stuffed Lamb With Eggplant (Aubergine) & Feta Recipe
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    Stuffed Lamb With Eggplant (Aubergine) & Feta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Dancer^'s Note:

    Lamb dish

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Prepare a fire in grill.
    2. 2
      Steep currants in hot water for 15 minutes or until plump.
    3. 3
      Butterfly each lamb loin.
    4. 4
      Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
    5. 5
      Brush each eggplant slice with olive oil.
    6. 6
      Season with salt.
    7. 7
      Grill until golden brown and tender turning once, about 8 minutes.
    8. 8
      Transfer to plate.
    9. 9
      In a bowl combine currants, feta, pine nuts and black pepper to taste.
    10. 10
      Lay open lamb loins on flat surface.
    11. 11
      Place eggplant slices on top and cover with feta mixture.
    12. 12
      Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
    13. 13
      Coat with olive oil.
    14. 14
      Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
    15. 15
      Transfer to a warm plate and let stand for 10 minutes.
    16. 16
      Remove twine and cut lamb pieces in half.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Lamb With Eggplant (Aubergine) & Feta

    Serving Size: 1 (516 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 517.0
     
    Calories from Fat 218
    42%
    Total Fat 24.2 g
    37%
    Saturated Fat 10.5 g
    52%
    Cholesterol 148.9 mg
    49%
    Sodium 619.0 mg
    25%
    Total Carbohydrate 31.9 g
    10%
    Dietary Fiber 10.8 g
    43%
    Sugars 20.7 g
    82%
    Protein 45.8 g
    91%

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