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Lamb Greek Style

Tummy.Tucker's picture
Ingredients
  Lamb shoulder chops 20 Ounce (4 Shoulder, 5 Ounce Each)
  Onion salt 1 Teaspoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Paprika 1⁄2 Teaspoon
  Eggplants 2 Small, cut in halves lengthwise
  Boiling water 1 Cup (16 tbs) (As Required)
  Lemon juice 2 Teaspoon
  Fresh mint 1 Tablespoon, chopped
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Remove the flesh of the eggplant, taking care leaving the shell uncut.
3) Dice the eggplant flesh.
4) Remove the visible fat from the chops by trimming.
5) Dredge with seasoning and paprika.

MAKING
6) Place the chops on the broiling pan.
7) Broil the chops about 2 inches from the heat until cooked through.
8) Cut the meat into dices.
9) In a saucepan, bring the salted water to boil with lemon juice.
10) Cook the eggplant dices until tender.
11) Drain the eggplant.

FINALIZING
12) In a bowl, mix together diced lamb, mint and 1 cup of eggplant.
13) Stuff the eggplant shells with the lamb mixture.
14) Place the stiffed eggplant shells on the baking pan.
15) Bake for 8 to 10 minutes or until thoroughly heated.

SERVING
16) Serve hot on the bed of small mixed salad if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Lamb
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
2

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