Goat Cheese-Stuffed Lamb with Roasted Vegetables

  • Prep Time 10 min
  • Total Time 30 min
  • Makes: 4

Ingredients

  • 1 eggplant cut in 1-in./2.5-cm chunks 1 L
  • 2 red peppers, roughly chopped
  • 3 tbsp olive oil, divided 45 mL
  • 3/4 tsp salt, divided 4 mL
  • 1/4 cup herbed goat cheese 60 mL
  • 2 tbsp finely chopped pitted black olives 30 mL
  • 4 boneless lamb shoulder chops, pounded to 1/4-in./5-mm thickness approx. 5 oz./150 g each

Directions

  • Step 1

    Preheat oven to 425°F (220°C). Toss eggplant with peppers, 2 tbsp (30 mL) olive oil and 1/2 tsp (2 mL) salt. Transfer to baking sheet lined with parchment paper. Roast in preheated oven 20 min., or until eggplant is tender.

  • Step 2

    Meanwhile, place 1 tbsp (15 mL) goat cheese and 1/4 of the olives on bottom third of pounded chops, leaving a 1/2-in. (1-cm) border. Roll up like a cigar and secure with kitchen twine. Season with remaining salt.

  • Step 3

    Heat remaining oil in large oven-proof skillet set over medium heat. Sear lamb rolls until browned on all sides, about 8 min. Transfer to preheated oven to roast 5 min. or until cooked through and internal temperature reaches160°F (71°C). Remove twine and serve with roasted vegetables.

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Nutrition Facts

  • Nutrition Description Nutrition: Per serving (1/4 of the recipe)
  • Calories 440
  • Fat 32 g
  • Saturated Fat 4 g
  • Carbs 9 g
  • Sugar 5 g
  • Protein 30 g
  • Cholesterol 105 mg
  • Fibre 4 g
  • Sodium 580 mg