Lamb Stuffed With Feta Cheese, Sun-Dried Tomatoes, And Kalamata Olives, And Served With Roasted Vegetables

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James Beard

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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 and 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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