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