Directions:
- Prepare a fire in grill.
- Steep currants in hot water for 15 minutes or until plump.
- Butterfly each lamb loin.
- Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
- Brush each eggplant slice with olive oil.
- Season with salt.
- Grill until golden brown and tender turning once, about 8 minutes.
- Transfer to plate.
- In a bowl combine currants, feta, pine nuts and black pepper to taste.
- Lay open lamb loins on flat surface.
- Place eggplant slices on top and cover with feta mixture.
- Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
- Coat with olive oil.
- Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
- Transfer to a warm plate and let stand for 10 minutes.
- Remove twine and cut lamb pieces in half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 907.04 Kcal (3798 kJ) | ||
| Calories from fat | 662.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.62g | 113% | |
|---|---|---|---|
| Cholesterol | 226.05mg | 75% | |
| Sodium | 560.09mg | 23% | |
| Potassium | 511.66mg | 11% | |
| Total Carbs | 16.12g | 5% | |
| Sugars | 14.1g | 56% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 44.13g | 88% | |
| Vitamin C | 1mg | 2% | |
| Iron | 6mg | 33% | |
| Calcium | 265mg | 27% | |
| Amount Per 100 g | |||
| Calories | 306.73 Kcal (1284 kJ) | ||
| Calories from fat | 224.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.9g | 113% | |
|---|---|---|---|
| Cholesterol | 76.44mg | 75% | |
| Sodium | 189.4mg | 23% | |
| Potassium | 173.03mg | 11% | |
| Total Carbs | 5.45g | 5% | |
| Sugars | 4.77g | 56% | |
| Dietary Fiber | 0.54g | 6% | |
| Protein | 14.92g | 88% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 2mg | 33% | |
| Calcium | 89.6mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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