Roasted Leg of Lamb with Eggplant and Onions | Publix Super Markets

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
• 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