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Roasted Leg of Lamb with Eggplant and Onions

Roasted Leg of Lamb with Eggplant and Onions
Total Time:
130 minutes
Active Time:
30 minutes


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


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


  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.

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Nutritional Information

CALORIES (per 1/12 recipe) 270kcal; FAT 8g; SAT FAT 2.5g; TRANS FAT 0g; CHOL 100mg; SODIUM 330mg; CARB 13g; FIBER 2g; SUGARS 8g; PROTEIN 33g; VIT A 0%; VIT C 4%; CALC 2%; IRON 15%

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