This is the main content.
Roasted Leg of Lamb with Eggplant and Onions
Recipes
Roasted Leg of Lamb with Eggplant and Onions
12 servings
130 minutes total (Active 30 minutes)

Ingredients

  • 1 whole bone-in leg of lamb (5-lb)
  • 1 teaspoon coarse sea salt
  • 1 teaspoon pepper
  • 6 tablespoons olive oil, divided
  • 1 cup red wine
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 lemon, zest
  • 3 cloves garlic, finely chopped
  • 2 large sweet onions, thinly sliced
  • 2 large firm eggplant, cut into 1-inch cubes

Prep

    • Preheat oven to 450°F. Chop garlic and rosemary. Zest/grate lemon (1 teaspoon).
    • Slice onion and cut eggplant into 1-inch cubes.

Steps

    1. Preheat large sauté pan on high 2-3 minutes. Season lamb with salt and pepper. Add 4 tablespoons oil to pan; cook lamb 1-2 minutes on all sides or until browned. Remove the lamb from the pan and place on a rack in a roasting pan. Pour red wine over lamb.
    2. Combine honey, mustard, rosemary, lemon zest and garlic in a small bowl; coat  lamb with mixture.
    3. Bake lamb 20 minutes, reduce heat to 400°F; bake 50-60 minutes more or until 145°F (for medium-rare). Let the lamb stand 15 minutes before slicing.
    4. In the same sauté pan; preheat sauté pan on medium-high 2-3 minutes. Place remaining 2 tablespoons oil in pan; add onions, cook and stir 2-3 minutes or until translucent. Add eggplant and cook 4-5 minutes or until it becomes tender. Serve the onion-eggplant mixture with the lamb.