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5-6 oz of fresh uncooked lamb sausages (available at a butchery)
1 large red onion, sliced 1/3 inch thick
2 small eggplants, cut lengthwise int 252d319c o 1/3 inch thick strips
1 Red Bell Pepper, cut lengthwise int 252d319c o 1/3 inch thick strips
1 Yellow Bell Pepper, cut lengthwise int 252d319c o 1/3 inch thick strips
3 oz of Feta Cheese
12 black olives, pitted and halved

Lemon Rosemary Rub
cup of fresh rosemary sprigs (125 ml)
2/3 cup of olive oil ( 167ml)
Juice of 4 lemons
4 tablespoons of chopped onion ( 60ml)
4 large garlic cloves
2 tablespoons of coarse salt ( 30ml)

Four hours before serving time, start the lemon rosemary paste. Place the olive oil in a blender. Add the leaves from the rosemary stems and puree. Leave this mixture to steep for 10-15 minutes.

Strain the rosemary oil into a bowl and discard the rosemary leaves.

Return the now flavoured oil to the blender. Add the lemon juice, onion, garlic and salt and blitz until smooth.

Place the lamb sausages in large sealable plastic bag and pour the lemon rosemary rub overtop. Rub it around to coat the sausages well.

Add the sliced onions, peppers and eggplant to the bag and toss to coat. Refrigerate for at least 1 hours up to 4 hours. Remove the lamb sausages & vegetables from the marinade, cover and let come to room temperature.

Preheat the grill to medium high heat - approximately 375 - 400 degrees Fahrenheit. Cook with the lid up

For the first 10 minutes, turn the lamb several times during the cooking process to ensure even cooking. Move the lamb to medium heat (350 F) and continue to cook for another 15 minutes.

Place the vegetables over medium heat and cook for 15 minutes until golden and crisp. Plate the vegetables on the side of the lamb sausages and top with crumbled feta and black olives

Yield: 6 servings

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