Greek Style Stuffed Lamb

Name: Greek Style Stuffed Lamb
Total time: 2 h
Yield: 4
Cuisine: European, Greek
Ingredients: 1 boned Leg of lamb (approx 3 lbs); 0.5 cup olive oil (divided); 1 medium Eggplant (cut into chunks); 1 onion (chopped); 3 cloves garlic cloves (chopped); 2 tsps ground cinnamon; 2 Tbsps honey; 4 Tbsps Red wine vinegar; 2 tsps dried oregano; 0.5 Cucumber (peeled, deseeded and grated); 2 cloves garlic cloves (crushed); 1 cup Yogurt; 1 Tbsp olive oil; lemons (juiced); 12 mint (shredded); mint (to garnish)

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Difficulty:

moderate

Difficulty

Preparation:

2 h.

Preparation

Healthy, because

Even smarter

This dish is rich in protein thanks to the lamb, while the eggplant adds powerful antioxidants and fiber, to control appetite.

Serve this dish with whole wheat pita and brown rice.

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 boned Leg of lamb (approx 3 lbs); ½ cup olive oil (divided); 1 medium Eggplant (cut into chunks); 1 onion (chopped); 3 cloves garlic cloves (chopped); 2 tsps ground cinnamon; 2 Tbsps honey; 4 Tbsps Red wine vinegar; 2 tsps dried oregano

For the tzatzki: ½ Cucumber (peeled, deseeded and grated); 2 cloves garlic cloves (crushed); 1 cup Yogurt; 1 Tbsp olive oil; lemons (juiced); 12 mint (shredded); mint (to garnish)

How healthy are the main ingredients?

Yogurt olive oil honey garlic clove garlic clove olive oil

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Preparation

Kitchen utensils

1 Springform pan, 1 Bowl, 1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Teaspoon, 1 Immersion blender, 1 Citrus juicer

Preparation steps

Lay the lamb flesh side up on a board and rub with a little oil.

Heat 4 tbsp oil in a large skillet and gently cook the eggplant until lightly browned - add more oil if needed. Remove the eggplant from the skillet and set aside.

Add 2 tbsp oil to the pan and cook the onion until soft then stir in the garlic and cinnamon. Cook for 2 minutes then add the honey and vinegar and season with salt and pepper. Let bubble then stir in the eggplant.

Heat the oven to 400ºF.

Spread the eggplant mixture onto the lamb and roll tightly, securing with kitchen twine. Put the lamb into a roasting pan, brush with the remaining oil and sprinkle over the oregano, salt and pepper.

Roast in the oven for 20 minutes then turn the heat down to 325ºF, baste the meat, and roast for a further 1 1/4 hours, basting frequently. Rest the meat in a warm place for 15 minutes before serving.

While the meat is cooking make the tzatziki. Put the grated cucumber in a colander, sprinkle with salt and set aside for 30 minutes. Mix the garlic into the yogurt with the oil and lemon juice and season with salt and pepper. Squeeze the excess moisture from the cucumber, mix into the yogurt and add the shredded mint leaves. Serve alongside the meat.