Recipe

Boneless Stuffed Roast Loin Of Pork Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 375 degrees.
Step #2 Lay the butterflied leg of lamb flat on a work surface, fat-side down.
Step #3 lb briefly to flatten.
Step #4 mix the bread crumbs, rosemary, feta cheese, garlic, parsley, olives, olive oil & lemon juice in a bowl & mix well to make a coarse stuffing for the lamb.
Step #5 Spread the stuffing evenly along the center of the inside of the leg of lamb.
Step #6 Fold the lamb toward the center, one side then the other, to enclose the stuffing & form a roll.
Step #7 Tie the roll in several places with butcher's twine so that it does not open during cooking.
Step #8 Spice up the outside of the lamb with the salt & pepper & place, seam-side down in a roasting pan.
Step #9 place this in the oven & roast 45 mins, then add the whole baby eggplants to the pan.
Step #10 Continue roasting the lamb & eggplants another 35 to 40 mins for medium rare.
Step #11 Remove the lamb & eggplants from the oven & allow the roast to cool 20 mins before slicing.
Step #12 Split the eggplants down the middle to serve.
Step #13 They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
Step #14 --.
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