Herb-Roasted Lamb with Charred Eggplant and Horseradish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb leg roasted with fresh herbs paired with smoky charred eggplant and a zesty horseradish sauce, perfect for a Passover feast. This middle eastern-inspired passover ready in about 105 minutes pairs bone-in lamb leg, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 85 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Combine 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp salt, and 1 tsp black pepper in a bowl. Rub this herb-garlic mixture all over the 3 lbs bone-in lamb leg.
  2. Step 2: Place the lamb on a roasting rack in a shallow pan and roast for 1 hour 15 minutes, or until internal temperature reaches 135°F for medium-rare. Remove and tent with foil to rest for 15 minutes.
  3. Step 3: While the lamb roasts, cut 2 large eggplants in half lengthwise and score the flesh in a diamond pattern. Brush each half with 1 tbsp olive oil and place flesh side down on a hot grill pan over medium-high heat. Grill for 8-10 minutes until the flesh is deeply charred and soft.
  4. Step 4: Mix 1/2 cup plain Greek yogurt with 2 tbsp prepared horseradish and 2 tbsp lemon juice until smooth and tangy.
  5. Step 5: Slice the rested lamb thinly and serve alongside the charred eggplant halves drizzled with the horseradish-yogurt sauce.

Frequently asked questions

How long does Herb-Roasted Lamb with Charred Eggplant and Horseradish take to make?

Total time is about 105 minutes (20 min prep + 85 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Lamb with Charred Eggplant and Horseradish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb leg from drying out.

Can I substitute ingredients in Herb-Roasted Lamb with Charred Eggplant and Horseradish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Lamb with Charred Eggplant and Horseradish for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Roasted Lamb with Charred Eggplant and Horseradish?

Middle Eastern passover like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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