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Lamb & feta aubergine rolls
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1 aubergine, cut into 8 slices lengthways
2 tbsp olive oil
2 lamb leg steaks
100g feta, cut into 8 slices
175g cherry tomatoes
2 tbsp chopped coriander
1. Preheat the oven to 200°C, gas mark 6. Brush
the aubergine slices with a little oil and season. Place on a preheated griddle pan for 2 minutes each side (you may need to do this in
2 batches). Remove and keep warm.
2. Brush the lamb steaks with oil and griddle for 2 minutes each side, then cut into thin strips. Divide the lamb between the aubergine slices, top with a slice of feta and roll each one up and place in a greased roasting tin with the tomatoes.
3. Bake for 15 minutes then scatter with coriander. Serve with flatbread or new potatoes.
Typical values per serving:
This recipe was first published in July 2016.