Grilled Lamb With Eggplant, Mint, And Feta

By Food52
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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


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

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