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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
1/4 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
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