- Prep Time
- 10 mins
- Total Time
- 30 mins
- 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
- Fibre:
- 4 g
- Sugar:
- 5 g
- Cholesterol:
- 105 mg
- Protein:
- 30 g
- Sodium:
- 580 mg
