Greek Style Stuffed Lamb
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.
Ingredients
- 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
Kitchen utensils
Preparation steps
Heat the oven to 400ºF.
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.
