Baked Herb-Marinated Lamb with Charred Eggplant

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A tender lamb roast marinated with fragrant herbs and spices, baked to perfection and served alongside smoky charred eggplant slices, perfect for a Passover meal. This middle eastern-inspired passover ready in about 165 minutes pairs bone-in lamb shoulder, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs bone-in lamb shoulder
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 4 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 large eggplants, sliced 1/2-inch thick
• 2 tbsp lemon juice
• 1 tsp smoked paprika

Instructions

1. Step 1: In a small bowl, combine 1/4 cup olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 4 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp kosher salt, and 1 tsp black pepper to create a marinade. Rub this mixture thoroughly over the entire surface of the 3 lbs bone-in lamb shoulder.
2. Step 2: Cover the lamb with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate.
3. Step 3: Preheat your oven to 325°F (163°C). Place the marinated lamb in a roasting pan and roast uncovered for 2 to 2 1/2 hours, or until an internal temperature of 145°F (63°C) is reached, basting occasionally with pan juices.
4. Step 4: While the lamb roasts, preheat a grill pan over medium-high heat. Lightly brush both sides of 2 large eggplants sliced into 1/2-inch rounds with 1 tbsp olive oil, then season with 2 tbsp lemon juice and 1 tsp smoked paprika.
5. Step 5: Grill the eggplant slices for about 4 minutes per side until tender and charred marks appear, then remove and set aside.
6. Step 6: Once the lamb is rested for 15 minutes after roasting, slice it and serve alongside the smoky grilled eggplant slices for a flavorful Passover entrée.