Goat Cheese-Stuffed Lamb with Roasted Vegetables
Prep time: 10 min
Total time: 30 min
4
1
eggplant cut in 1-in./2.5-cm chunks
1 L
2
red peppers, 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
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
cholestrol
105 mg
fibre
4 g
sodium
580 mg
Directions
-
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.
-
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.
-
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.
