Baked Herb-Rubbed Lamb Shoulder with Charred Eggplant

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slow-baked lamb shoulder rubbed with aromatic herbs paired with smoky charred eggplant, a dish inspired by Passover traditions of lamb and simple, fresh flavors. This Middle Eastern-inspired Passover recipe, ready in about 200 minutes, pairs bone-in lamb shoulder, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

Prep: 20 min Cook: 180 min Serves 6 Middle Eastern cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a small bowl, combine 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a herb rub.
  2. Step 2: Rub the herb mixture evenly over the entire surface of the 3-pound bone-in lamb shoulder. Place lamb in a roasting pan and roast uncovered for about 3 hours, or until the internal temperature reaches 145°F and the meat is tender.
  3. Step 3: While the lamb roasts, prepare the eggplants. Using a gas burner or grill, char 2 large eggplants whole until the skin is blackened and blistered, turning occasionally for about 15 minutes.
  4. Step 4: Remove eggplants from heat and let cool until safe to handle. Peel off the skin and scoop out the flesh into a bowl. Add 2 tbsp lemon juice and 1/4 cup chopped parsley, mixing well to combine.
  5. Step 5: Once lamb is done, let rest for 15 minutes before slicing. Serve slices of lamb alongside the smoky eggplant salad.

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