Lamb Stuffed with Feta Cheese, Sun-Dried Tomatoes, and Kalamata Olives, and Served with Roasted Vege
This recipe comes from Jean Alberti of Kokkari and Evvia in San Francisco.
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Ingredients
- 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
- freshly ground black pepper
- 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
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