Stuffed Lamb With Eggplant (Aubergine) & Feta

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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