Boneless Roast Leg of Lamb with Feta Cheese, Olives,
 
 1 Leg of lamb; butterflied and  bones removed (7 - 8 pound)
 1 cup of fresh bread crumbs
 1/4 cup of chopped fresh flat-leaf parsley
 3 large Clove garlic, chopped
 1/2 pound of Greek Feta Cheese, crumbled
 1/2 pound of Kalamata olives
 1 Mediterranean-style black olives, pitted, and coarsely chopped
 Freshly ground black pepper
 2 tablespoons of dried rosemary, chopped
 2 tablespoons of pure olive oil
 1 Lemon, about 2 tablespoons
 8 - 10 small baby eggplants; washed
 butcher's twine

Preheat oven to 375ºF. Lay the butterflied leg of lamb flat on a work surface, fat-side down. Pound briefly to flatten. Combine the bread crumbs, 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 toward the center, one side then the other, to enclose the stuffing and form a roll. Tie the roll in several places with butchers twine so that it does not open during cooking. Season the outside of the lamb with the salt and pepper and place, seam-side down in a roasting pan. Place in the oven and roast 45 minutes, then add the whole baby eggplants to the pan. Continue roasting the lamb and eggplants another 35 to 40 minutes for medium rare. Remove the lamb and eggplants from the oven and allow the roast to cool 20 minutes before slicing. Split the eggplants down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9136 Converted by MM_Buster v2.0l.