Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives, and Served with Roasted Vegetables

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

Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives, and Served with Roasted Vegetables was pinched from <a href="http://www.jamesbeard.org/recipes/lamb-stuffed-feta-cheese-sun-dried-tomatoes-and-kalamata-olives-and-served-roasted" target="_blank">www.jamesbeard.org.</a>

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

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