Grilled Lamb with Eggplant Mint and Feta
Ingredients
- 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
- Salt
- 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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