Lamb Meat Loaf With Feta Cheese Recipes

BONELESS ROAST LEG OF LAMB WITH FETA CHEESE, OLIVES, AND BABY EGGPLANT

Steps:

• Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
• Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
• Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.

GREEK MEATLOAF WITH FETA

Steps:

• In a large bowl, stir the spices and crushed crackers into the ground beef.
• Stir the eggs into the milk, stir into meat mixture.
• Mix in the feta cheese and press into a 9x13 pan.
• Cover loosely with foil.
• Bake for 30 minutes,at 350, drain.
• Resume baking without foil for 15 minutes or until done.

LAMB FETA PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. Stir in garlic and cook one minute.
• Slice tops off peppers and remove seeds. Stand peppers upright in a a 9x12-inch baking dish.
• In large bowl, combine onion mixture, dill, salt, allspice and pepper. Mix in rice and lamb, fold in feta cheese. Stuff peppers with mixture.
• Mix tomato sauce with water, lemon juice and sugar. Pour half over peppers, and half over bottom of dish. Cover with foil.
• Bake in the preheated oven for 45 minutes. Uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees F (70 degrees C).

LAMB MEAT LOAF WITH FETA CHEESE

Steps:

• Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted.
• Combine pine nuts and next 9 ingredients; press half of mixture into a lightly greased 9- x 5-inch loafpan. Sprinkle with cheese, and press remaining lamb mixture over cheese.
• Bake at 375° for 1 1/2 hours; remove from pan, and place on a rack in a broiler pan. Pour tomato sauce over top; bake 10 more minutes or until done.
• Garnish with parsley, if desired. Serve with toasted pita bread.

TASTY BAKED LAMB WITH FETA CHEESE AND TOMATOES

Steps:

• Cube the neck fillet and place on the base of a 9inch square oven dish.
• Change the dish size to suit you but we normally have enough lamb to cover the base of the dish - this makes a large meal for us two!
• Salt and pepper the lamb.
• Then cube feta cheese and sprinkle over the top.
• Thinly slice the tomatoes and layer over the top so that the dish is covered.
• Sprinkle on dried herbs.
• Sprinkle over the olive oil.
• Bake in the oven for 60 to 90 mins (we normally go for 90) at Gas mark 5 or 190°C.
• Half way through the baking time take the dish out and use a baster to draw out the juices at the bottom of the dish and squirt on the top.