Goat Cheese-Stuffed Lamb with Roasted Vegetables
Prep Time
Makes
Cooking Mode
1 eggplant cut in 1-in./2.5-cm chunks
2 red peppers, roughly chopped
3 tbsp olive oil, divided
¾ tsp salt, divided
¼ cup herbed goat cheese
2 tbsp finely chopped pitted black olives
4 boneless lamb shoulder chops, pounded to 1/4-in./5-mm thickness
1 eggplant cut in 1-in./2.5-cm chunks
2 red peppers, roughly chopped
3 tbsp olive oil, divided
¾ tsp salt, divided
¼ cup herbed goat cheese
2 tbsp finely chopped pitted black olives
4 boneless lamb shoulder chops, pounded to 1/4-in./5-mm thickness
Directions
1Preheat 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.
2Meanwhile, 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.
3Heat 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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Personal Note
Personal Note
