Grilled Lamb With Eggplant, Mint, And Feta Recipe

Name: Grilled Lamb With Eggplant, Mint, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds lamb shoulder (or other grilling cut), cut into 1-inch cubes; 1/2 teaspoon coarsely ground fennel seeds; 1/2 teaspoon coarsely ground red pepper flakes; Salt; 2 medium eggplant; About 5 tablespoons olive oil; 3 tablespoons coarsely chopped mint leaves; 4 thick slices country bread; 1/4 cup crumbled French feta; 4 lemon wedges

Servings: persons

1 1/4 pounds lamb shoulder (or other grilling cut), cut into 1-inch cubes
1/2 teaspoon coarsely ground fennel seeds
1/2 teaspoon coarsely ground red pepper flakes
Salt
2 medium eggplant
About 5 tablespoons olive oil
3 tablespoons coarsely chopped mint leaves
4 thick slices country bread
1/4 cup crumbled French feta
4 lemon wedges

1
Soak 12 bamboo skewers in water. Season the lamb all over with the fennel seeds, red pepper flakes, and salt. Let rest for 20 minutes. Cut the eggplant crosswise into 1/4-inch thick slices. Season the slices with salt and lay them between sheets of paper towel. Let sit for 20 minutes. Meanwhile, heat the grill to medium high.
2
Stir together the mint, 1 tablespoon olive oil, and a pinch of salt. Pat the eggplant slices dry, then brush them with olive oil. Brush the bread lightly with olive oil, as well. Skewer the lamb, about 4 pieces per skewer.
3
Grill the lamb skewers, eggplant slices and bread, keeping the lamb closer to the hottest part of the grill and eggplant and toast on the periphery. Turn as needed. You want the lamb medium rare (5 to 8 minutes total), the eggplant browned on the edges and just cooked through, and the bread toasted.
4
Lay 4 to 6 slices of eggplant on each plate. Top with the lamb skewers. Spoon over the mint and sprinkle with feta. Serve with the grilled bread and a lemon wedge on the side. Make sure your guests use the lemon -- the acid pulls all the flavors together.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 pounds lamb shoulder (or other grilling cut), cut into 1-inch cubes, 1/2 teaspoon coarsely ground fennel seeds, 1/2 teaspoon coarsely ground red pepper flakes, Salt, and more.

Yes, Grilled Lamb With Eggplant, Mint, And Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb With Eggplant, Mint, And Feta

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