8 servingsFrench

Herb-Crusted Roasted Leg of Lamb

Name: Lamb Stuffed Eggplant with Tomato and Cinnamon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 eggplants; 1 lb ground lamb; 1 cup tomatoes; 0.5 medium onion; 0.5 tsp cinnamon; 0.5 cup feta cheese; 2 tbsp olive oil; 1 tsp kosher salt; 0.25 tsp black pepper

Chef

Method

1
Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 400°F.
1h205°C
2
Mince the garlic, rosemary, and thyme together. In a small bowl, combine the minced herbs with the Dijon mustard, olive oil, salt, and pepper to create a paste.
3
Pat the lamb dry with paper towels and place it in a roasting pan. Evenly coat the surface of the lamb with the herb mustard paste.
4
Roast the lamb until a meat thermometer inserted into the thickest part reaches at least 145°F (63°C). Remove from the oven and rest for at least 3 minutes before carving.
1h 30m205°C
5
Transfer the lamb to a cutting board, tent loosely with foil, and let it rest for at least 20 minutes before slicing to ensure the juices redistribute.
20 min

Lamb Stuffed Eggplant with Tomato and Cinnamon

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4 servingsMediterranean

Lamb Stuffed Eggplant with Tomato and Cinnamon

Cook

0

quickdinner

Method

1
Heat the oven to 425°F. Halve the eggplants lengthwise and score the cut sides in a crosshatch pattern. Brush with 1 tablespoon olive oil and season with ½ teaspoon salt and the pepper.
5 min220°C
2
Place the eggplant halves cut-side down on a baking sheet. Roast until the flesh is tender and easily pierced, about 25 minutes.
25 min220°C
3
While the eggplant roasts, heat the remaining olive oil in a skillet over medium heat. Cook the onion until softened, about 4 minutes.
4 minMedium
4
Add the ground lamb, remaining salt, and cinnamon. Cook, breaking up the meat, until browned and it reaches 160°F, about 8 minutes.
8 min70°C
5
Stir in the tomatoes and cook until warmed through and slightly reduced, about 3 minutes.
3 minMedium
6
Turn the roasted eggplants cut-side up and spoon the lamb mixture over them. Sprinkle with feta and bake until the cheese is warmed and lightly browned, about 10 minutes.
10 min220°C
7
Rest the stuffed eggplants for 5 minutes before serving.
5 min