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Prep Time
10 mins
Total Time
30 mins
Makes
4

Ingredients

1
eggplant cut in 1-in./2.5-cm chunks
1 L
2
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
4
boneless lamb shoulder chops, pounded to 1/4-in./5-mm thickness
approx. 5 oz./150 g each

Method

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.

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Nutritional Facts Per Serving

Nutrition Description:
Nutrition: Per serving (1/4 of the recipe)
Calories:
440
Fat:
32 g
Saturated Fat:
4 g
Carbs:
9 g
Fibre:
4 g
Sugar:
5 g
Cholesterol:
105 mg
Protein:
30 g
Sodium:
580 mg