Lamb And Feta Rissoles Recipes

BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT

Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

1 7 to 8-pound leg of lamb, butterflied, bones removed
1 cup fresh bread crumbs
1/4 cup currants
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
3 large cloves garlic, chopped
1/2 pound Greek feta cheese, crumbled
1/2 pound Kalamata or other Mediterranean-style ripe black olives, pitted and coarsely chopped 2 tablespoons dried rosemary, crushed
2 tablespoons olive oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
8 to 10 small baby eggplants, washed

Steps:

Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

LAMB AND FETA RISSOLES

Lamb and Feta Rissoles image

Make and share this Lamb and Feta Rissoles recipe from Food.com.

Provided by Latchy

Categories Lamb/Sheep

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

400 g ground lamb, very lean
1 onion, chopped finely (80g)
1 garlic clove, crushed
40 g seeded black olives, chopped
60 g low-fat feta, crumbled
35 g stale breadcrumbs
1 egg white

Steps:

Combine all the ingredients in a bowl and mix well.
Shape mixture into 8 patties.
Heat a large oiled pan, cook the patties until browned and cooked through.
Serve with low fat tomato chutney or chili.

Nutrition Facts : Calories 384.1, Fat 28.2, SaturatedFat 12.7, Cholesterol 86.4, Sodium 379.2, Carbohydrate 10.4, Fiber 1.2, Sugar 2.4, Protein 21.2

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