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Prep Time
10 mins
Total Time
30 mins


eggplant cut in 1-in./2.5-cm chunks
1 L
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
boneless lamb shoulder chops, pounded to 1/4-in./5-mm thickness
approx. 5 oz./150 g each


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Nutrition: Per serving (1/4 of the recipe)
32 g
Saturated Fat:
4 g
9 g
4 g
5 g
105 mg
30 g
580 mg
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