INGREDIENTS
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Roasted Vegetables:
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4 carrots, peeled and cut into quarters
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4 small turnips, peeled and cut into quarters
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1 cup Brussels sprouts, cut in half
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12 cloves garlic, peeled
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1 small butternut squash, peeled and cut into
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3/4-inch cubes
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1 sprig fresh thyme
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6 tablespoons olive oil
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Coarse salt and freshly ground black pepper
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Lamb:
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1 1/2 to 2 pounds top round of lamb or lamb loin
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2 ounces sun-dried tomatoes, cut into julienne
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1 ounce pitted Kalamata olives, sliced
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1/4 pound feta cheese
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2 tablespoons extra virgin olive oil
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1 tablespoon vegetable oil