Herb-Roasted Lamb with Charred Eggplant and Horseradish

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 recipe, 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.

Ingredients

• 3 lbs bone-in lamb leg
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 4, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 large eggplants
• 2 tbsp lemon juice
• 2 tbsp prepared horseradish
• 1/2 cup plain Greek yogurt

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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.