Herb-Rubbed Roasted Lamb with Charred Eggplant and Date Glaze

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

A savory roasted lamb dish infused with garlic and fresh herbs, complemented by smoky charred eggplant and a sweet date glaze, perfect for a Passover celebration. This middle eastern-inspired passover ready in about 130 minutes pairs bone-in leg of lamb, garlic cloves, minced, 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 leg of lamb
• 6 cloves garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1/4 cup olive oil
• 2 tsp salt
• 1 tsp black pepper
• 2 large eggplants
• 10 pitted Medjool dates
• 1 cup water
• 2 tbsp lemon juice
• 1 tsp ground cumin

Instructions

1. Step 1: Preheat oven to 375°F. In a small bowl, mix 6 minced garlic cloves, 2 tbsp chopped rosemary, 1 tbsp fresh thyme leaves, 1/4 cup olive oil, 2 tsp salt, and 1 tsp black pepper to create a herb paste. Rub this mixture evenly over the entire 3 lb bone-in leg of lamb. Place the lamb on a roasting rack in a pan and roast for about 1 hour 30 minutes, or until a meat thermometer reads 135°F for medium-rare.
2. Step 2: While the lamb roasts, prepare the eggplants. Cut 2 large eggplants in half lengthwise. Using a grill pan over medium-high heat, char the cut sides for about 6 minutes until the skin is blistered and smoky. Flip and cook the skin side for 4 minutes until softened. Remove and set aside.
3. Step 3: For the date glaze, combine 10 pitted Medjool dates, 1 cup water, 2 tbsp lemon juice, and 1 tsp ground cumin in a small saucepan. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes until dates soften. Blend the mixture until smooth and keep warm.
4. Step 4: Remove lamb from oven, tent with foil, and rest for 15 minutes before slicing. Serve the sliced lamb alongside the charred eggplant halves drizzled generously with the warm date glaze.