Goat Cheese-Stuffed Lamb with Roasted Vegetables

Prep time: 10 min

Total time: 30 min

eggplant cut in 1-in./2.5-cm chunks

1 L

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

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

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.