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Cold Roast Lamb with Marinated Eggplant

Cold Roast Lamb with Marinated Eggplant

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant spears into the oven together for this dinner-served-cold recipe and they’ll be done at the same time.


  • 3 Tbsp. coarsely chopped rosemary
  • 2 Tbsp. kosher salt, plus more
  • 1 cup extra-virgin olive oil, divided, plus more for drizzling
  • 1 5–6-lb. boneless leg of lamb, tied
  • 12 small Italian eggplants (5–6 lb.)
  • Freshly ground black pepper
  • 1½ cups parsley leaves with tender stems

Recipe Preparation

  • Pulse garlic, rosemary, cumin seeds, and 2 Tbsp. kosher salt in a food processor until finely chopped. Pour in ¼ cup oil and pulse again until a paste forms. Place lamb on a rimmed baking sheet and rub paste all over, pushing some inside layers of meat. Let sit at room temperature 1 hour.

  • Place racks in upper and lower thirds of oven; preheat to 300°. Slice eggplants in half lengthwise, then slice each half lengthwise into thirds. Working in batches and using ½ cup oil total, place a few eggplant spears in a large bowl and drizzle with some oil. Toss, gently massaging each piece to coat; season with kosher salt and pepper. (Because eggplants are very porous when raw, working with a few pieces at a time makes it easier to control where the oil ends up.) Transfer to another rimmed baking sheet.

  • Toss shallots and ¼ cup oil in the bowl you just used for the eggplants, then spoon over eggplants. Cover baking sheet with foil, sealing tightly.

  • Place baking sheet with eggplant mixture on bottom rack of oven and baking sheet with lamb on top rack. Roast until an instant-read thermometer inserted into the thickest part of lamb (avoiding gaps) registers 140° for medium, about 90 minutes (start checking after 1 hour). Remove lamb from oven and tent with foil. Let cool about 20 minutes.

  • Meanwhile, remove eggplant mixture from oven, uncover, and toss with a spatula. Increase oven temperature to 500°and immediately place eggplant mixture on top rack. Roast, tossing halfway through, until nicely browned and very tender, about 20 minutes. Let cool.

  • Remove foil from lamb and roast on top rack until brown and crisp, about 8 minutes. Let cool.

  • Once eggplant mixture is cool, toss in a large bowl with Master Vegetable Marinade, cover, and let sit at room temperature at least 1 hour.

  • Just before serving, toss parsley into eggplant mixture and transfer to a platter. Slice lamb ¼" thick; arrange on another platter. Drizzle lamb generously with oil and sprinkle with sea salt. Serve with Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde alongside.

  • Do Ahead: Lamb can be seasoned 12 hours ahead; cover and chill. Let sit at room temperature 45 minutes before roasting. Lamb can be roasted and eggplant mixture can be marinated 1 day ahead; cover and chill separately. About 1 hour before serving, remove lamb and eggplant mixture from the fridge and let sit at room temperature to warm up a bit.

Reviews Section

Recipe Summary

  • 1 1/2 pounds eggplant, cut into 1-inch pieces
  • 6 tablespoons extra-virgin olive oil, divided
  • Salt
  • Freshly ground black pepper
  • 1 bunch celery hearts, sliced
  • 1 red onion, halved lengthwise and thinly sliced
  • 1 cup good-quality tomato sauce
  • 1 cup green olives, pitted and torn into thirds
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon sugar, or to taste
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preheat the oven to 425°. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper. Arrange the eggplant on a baking sheet in 1 layer and roast until browned and tender, flipping halfway through, about 25 minutes. Let cool.

Meanwhile, cook the celery in a small pot of boiling water until crisp-tender, about 3 minutes. Drain and rinse under cold running water until cooled. Drain well, and set aside.

Heat the remaining 2 tablespoons olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until just golden, about 5 minutes. Add the olives, capers, reserved celery, tomato sauce, sugar, vinegar and salt to taste. Gently stir in the eggplant, being careful not to break up the pieces. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.

Garnish the caponata with the chopped parsley, and serve cold or at room temperature.

Greek Lamb Breast Recipe

Greek-inspired slow roasted lamb breast.


  • 2T olive oil
  • 1T lemon juice
  • 2 tsp dried oregano
  • pinch salt
  • ground pepper to taste
  • lamb breast (bone-in) about 3/4 lb.


  1. Mix all the marinade ingredients together in a small bowl.
  2. Put the lamb breast in a plastic ziploc bag.
  3. Pour in the marinade, close the bag, and shake it to distribute the marinade evenly over the lamb.
  4. Let sit in the fridge for at least an hour, preferably overnight.
  5. Preheat the oven to 225 (yes, that's 225) degrees.
  6. Open the bag and remove the lamb with a pair of tongs.
  7. Place it in a shallow roasting pan, fat side up.
  8. Pour the marinade over the lamb.
  9. Roast the lamb, slowly, for 3 hours.
  10. Remove from the oven and cut the lamb into riblets to serve.

Cold Roast Lamb with Marinated Eggplant - Recipes

Xaruuf Mishwee
roasted leg of lamb with freekeh and spring vegetables


Photo Credit: Alexandra Grablewski

In my family, Xaruuf Mishwee is always served at our Easter celebration as a return to meat after the Lenten season. My springtime roast begins with a leg of lamb stuffed with garlic cloves and marinated overnight in fresh herbs. A slow roast makes for melt-in-your-mouth tenderness, perfectly complemented by freekeh (fire-roasted baby wheat), and steamed spring vegetables with a garlic-herb butter sauce.

There&rsquos no need to limit yourself to just once a year for this dish it makes a showstopping centerpiece for Christmas, New Years&rsquo Eve, or any large holiday or celebration. I love to make it on my favorite holiday&mdash Valentine&rsquos Day&mdashand share the love with my whole family.

One 8- to 10-pound bone-in leg of lamb

10 garlic cloves, 5 left whole and 5 finely minced

1&frasl3 cup extra-virgin olive oil

1&frasl2 tablespoon ground white pepper

1 small bunch fresh mint leaves, half finely minced and half left whole

1 small bunch fresh flat-leaf parsley leaves, half finely minced and half left whole

1 small bunch fresh chives, half finely minced and half left whole

1 small bunch fresh thyme sprigs, leaves picked, half finely minced and half left whole

1 small bunch fresh rosemary, leaves picked, half finely minced and half left whole

1 large Vidalia onion, quartered

1 large red onion, quartered

3 large shallots, quartered

1 cup clover or alfalfa sprouts, for garnish

2 cups freekeh (fire roasted baby wheat)

1&frasl3 cup extra-virgin olive oil

1 Vidalia onion, finely minced

4 1&frasl2 cups water, vegetable, beef, or chicken broth

12 baby carrots, peeled with stems left on

12 asparagus spears, thick ends removed

8 tablespoons (1 stick) unsalted butter, softened

3 garlic cloves, finely minced

3 tablespoons fresh mint, minced

3 tablespoons fresh flat-leaf parsley leaves, minced

3 tablespoons fresh chives, minced

Place the leg of lamb on a large baking sheet. Using a small, sharp knife, make small 1-inch-deep slits throughout the lamb leg, piercing through the skin into the meat. Slice the whole garlic cloves in half and stuff them into the slits.

In a large mixing bowl, whisk together the olive oil, salt, pepper, and minced herbs. Generously rub the herbed oil all over the lamb leg, and cover the baking sheet with plastic wrap. Transfer the lamb to the refrigerator and marinate for at least 6 hours and up to 12.

After marinating, remove the lamb from the refrigerator and discard the plastic wrap.

Preheat the oven to 450°F. In a small pot, bring 3 cups of cold water to a boil.

Place the quartered onions, shallots, and whole herbs on the bottom of a large roasting pan and cover with the boiling water. Place a rack on top and lift the lamb leg onto the rack. Transfer the roasting pan to a lower rack in the preheated oven and roast the lamb for 30 minutes. Reduce the oven temperature to 350°F, and continue to roast for 2 1&frasl2 to 3 hours, basting the lamb periodically with the juices it releases. If the pan juices are evaporating too quickly, simply add additional hot water to the bottom of the pan.

When the meat is fully cooked, it should be pinkish in the center, dark brown on the outside, and register an internal temperature of 160°F. Remove the lamb from the oven and turn off the heat.

Cover the lamb with aluminum foil and allow to rest for 10 to 15 minutes.

While the lamb is cooking, begin cooking the freekeh: place freekeh in a large mixing bowl, and run your fingers through the wheat and discard any particles if necessary. Rinse under cold running water three times, skimming off any skins that may rise to the top of the bowl. Set aside.

In a large pot, combine the olive oil, onion, and shallots and sauté over medium-low heat until the onion and shallots are translucent and lightly browned. Stir in the freekeh, completely coating the grains in the oil and mixing well with the onion and shallots. Season with the sea salt and stir steadily for a few minutes to toast the grains. Pour the water or broth into the pot, cover, and bring to a boil. Reduce the heat to low and allow the freekeh to slowly simmer, covered, for 45 minutes to 1 hour while absorbing liquid. If the liquid is absorbed too quickly, add more hot water or broth and cook until the freekeh is tender.

Once the freekeh is tender, remove the pot from the heat and let the freekeh stand, covered, for 5 to 10 minutes. Remove the lid, and fluff the grains with a fork. Re-cover to keep hot until ready to serve.

While the freekeh is simmering, prepare the spring vegetables. Using a large double boiler or steamer pot, bring 6 cups of cold water to a rolling boil in the bottom pot. Cut an X in the bottom of each spring onion bulb. Place all the vegetables in the steamer basket and steam, covered, for 10 to 15 minutes so that the vegetables are cooked through, but still slightly crunchy. While the vegetables are cooking, fill a large bowl with cold water and ice cubes. When the vegetables are cooked, transfer them to the ice bath.

In a large sauté pan, melt the butter over medium-low heat. Stir in the garlic and herbs. Once the butter and herbs start to slightly sizzle, add the steamed vegetables to the pan and season with salt. Briefly toss to coat the vegetables completely with the butter sauce, then turn off the heat, and cover to keep warm.

To plate the meal, cover a large serving platter with the sprouts. Place the lamb leg in the center of the platter, either left whole or carved. Spread the freekeh all around the lamb, and arrange the vegetables on top of the grains. Pour the herb-butter sauce from the sauté pan into a small bowl and serve alongside the platter. Strain the pan juices from the roasting pan and spoon over the lamb meat just before serving.

NOTE You will need a long, large roasting pan with a rack.

Copyright 2017 by Julie Ann Sageer in Julie Taboulie&rsquos Lebanese Kitchen, St. Martin&rsquos Press/St. Martin&rsquos Griffin. All Rights Reserved.

Leftover Roast Lamb Pasta

One of my most favourite things to do is get creative with leftovers. It makes me feel good because I created a whole new meal from a previous nights dinner which means we save money and cut down on our food wastage.

This dish uses leftover butterfly leg roast which was marinated in rosemary and garlic. I have been tending to buy the butterfly lamb from Aldi (about $20 and we get two meals from it) as I’m not paying for the bone in the normal leg roasts which seems to make up about 400gm or so of what I am actually paying for. Sure the price is cheaper per kilo because of the bone, but I find that the boneless lamb gives me more usable meat.

The pasta and eggplant bulk up this dish to provide a tasty, filling and nutritious meal that was devoured by everyone in my family. So next time you have leftover roast lamb, remember this little beauty of a recipe. It’s ready in under 30 minutes and 20 minutes of that is hands free cooking so you can do other things like supervise homework or tackle bath time.

Looking for more leftover roast meat recipes? I have more for you to try right here.


2 Cups Leftover Roast Lamb, Diced
1 Onion, Diced
2 Garlic Cloves, diced
1 Small Eggplant, diced
1 Can Tomato Soup
4 Cups Tortiglioni Pasta, dry (or penne)
Salt and pepper to taste
Olive Oil


1. My pressure cooker has a saute function, if yours doesn’t you can saute on the stove first. Alternatively, this dish can be cooked a heavy based dish with a lid on the stove.

Add the onion and garlic and a dash of olive oil and saute until they soften and release their aroma. Add the eggplant and cook for a further 3 minutes.

2. Add the diced lamb and tomato soup and salt and pepper to taste. Set the pressure cooker to cook for 20 minutes. While it is cooking, cook your pasta on the stove according to the packet instructions.

When cooked, release the pressure and then remove the lid. Add the cooked pasta and stir through.

Zimbabwean Marinated Grilled Lamb

Zimbabwean Marinated Grilled Lamb is a dish most common people in that country reserve for special occasions. Rich, succulent, and very satisfying!

(Photo Attributed to Author: Naotake Murayama from Los Alto, CA, USA)

Zimbabwean Marinated Grilled Lamb Recipe-

  • 4 to 5 lb. boneless lamb loin chops
  • 1 cup dried apricots
  • 4 large white or yellow onions, peeled and sliced
  • 6 large cloves garlic, peeled and rough chopped
  • 4 tbsp. fat drippings (approximately)
  • 10 or 12 Kaffir lime leaves, rough chopped
  • freshly ground coarse sea salt, to taste
  • cayenne pepper, to taste
  • 4 or 5 tbsp. vinegar
  1. Soak the dried apricots overnight in room temperature water.
  2. The next day, boil them until fully softened and mushy. Allow to cool enough to handle, and then press them through a sturdy sieve.
  3. Cut away just enough fat from the loin chops to make some fatty drippings. Leave most of the fat on the chops.
  4. In a large skillet, render the cutaway fat, enough to oil the skillet for frying.
  5. Sauté the onions and garlic, stirring, until the onions are translucent and fragrant, but not yet caramelized.
  6. In a cooking pot, mix together the apricot mush, fried garlic and onions, some cayenne pepper, Kaffir lime leaves, salt and vinegar bring to a vigorous, rolling boil for one full minute.
  7. Allow the mixture to cool.
  8. Once the mixture is cool enough to handle, place the loin chops in a large Ziploc bag, and then pour the mixture into the bag. Zip the bag almost shut, squeeze out as much air as you can, then zip it all the way shut tight. Jostle the meat around in the bag, turning it over and over, to ensure even distribution of the marinade. Place in the fridge to marinate overnight turn the bag over now and then during the marinating time.
  9. When you are ready to grille, pour the contents of the Ziploc bag through a sieve into a bowl. Reserve the marinade.
  10. Place the chops on the grille over medium high heat, and grille until your desired level of doneness is achieved. Use the reserved marinade to baste the chops as they cook.
  11. Serve your Zimbabwean Marinated Grilled Lamb with either baked potatoes, or freshly cooked rice.

Note: For many more delicious, authentic and traditional African recipes, click here.

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Marinated Mushroom and Eggplant with Peanut Sauce

Marinated Mushroom and Eggplant with Peanut Sauce

Orecchiete Wiith Marinated Eggplant, Burrata & Chiles

Orecchiete Wiith Marinated Eggplant, Burrata & Chiles

Marinated Grilled Vegetables

Marinated Grilled Vegetables

Grilled Eggplant and Tomato Tartine

Grilled Eggplant and Tomato Tartine

Marinated Tofu-and-Eggplant Sandwiches

Marinated Eggplant

There are certain recipes you make for those you love. This Marinated Eggplant recipe is definitely one for my husband. He has always loved marinated eggplant since he was a boy and his Mom would make it for her family. When we were in Italy several years ago, I fell in love with the pretty purple vegetable too. I fell hard when it was served to me marinated on a toasted Italian bread with fresh mozzarella on top. LOVE< LOVE> LOVE! If you have never had homemade marinated eggplant, you do not know what you are missing, and the perfect time to try eggplant is summertime. Eggplants will be arriving from local farmers to the market soon so you don’t want to miss out. When picking an eggplant you want to choose for a deep purple color with a glossy shine. When you squeeze the eggplant it should yield slightly, but should not be too firm or too soft.

I have always used a version of this recipe from The Silver Spoon cookbook but spiced it up a bit by using a bit of jalapeño pepper, along with my red sweet peppers. The key to a great marinated eggplant is let it sit! The longer this marinades in the refrigerator the better it will be. You can marinate for 6 hours, but I always marinate 24 hours. Which of course makes this dish all the better to serve over the summer when you have guests over because all the work is done the day before. Serve a nice crusty bread along side to dip in the marinade when all the eggplant is gobbled up. Or scoop up some eggplant and plop it on a slice of bread enjoy it while you can sit outside sipping on a cool glass of wine (just a suggestion).

Just thought I would show you a photo of my assistant during photo shoots. She assists me by laying down and falling asleep directly underneath where I am standing on the counter (yes I stand on the counter) to take my photos. Making it an obstacle course to hop down off the counter. Wouldn’t you like to be able to sleep like that? I know I would. xo Amy

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.

  • 3 or 4 large globe eggplants
  • 4 to 5 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 or 2 cloves garlic (crushed)
  • Optional: 1 tablespoon mayonnaise or strained yogurt (Greek yogurt)

Roast your eggplants on the grill, and remove the pulp. Once you've extracted the flesh and discarded the skin and seeds, use it right away. If not, let the pulp sit in a bowl with some water and lemon juice in it. This prevents the eggplant from darkening.

Put your eggplant into a fine wire strainer, and squeeze out any excess liquid. Transfer the pulp to a mixing bowl.

Add the olive oil, salt, pepper, and optional crushed garlic.

With a fork, whip the mixture until it becomes homogenous, light, and fluffy with no large chunks or strings of eggplant. This can take awhile. You may have to take several breaks in between to rest your arm.

Once the puree is ready, you can gently stir in your optional mayonnaise or yogurt. Chill before serving.


Sweet Cheese Filling

  • 2 pounds ricotta cheese
  • 1/2 cup heavy cream
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons candied cherries, cut into small pieces
  • 1/4 cup semisweet chocolate chips

Drain the ricotta in a colander placed over a large mixing bowl for about two hours at room temperature. Press the cheese with a spatula to release more whey. Discard the whey and transfer drained cheese from the colander to the mixing bowl. With an electric mixer, whip the cream in a small mixing bowl until it holds stiff peaks. Set aside. Beat the sugar and vanilla into the ricotta until smooth. Fold in the whipped cream with a rubber spatula. Add the cherries and chocolate chips. Cover and chill. Shells

  • 2 cups all-purpose flour
  • 1-1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup plus 2 tablespoons cold vegetable shortening
  • 1/3 cup plus 2 tablespoons milk
  • Vegetable oil for frying
  • 1 large egg white beaten with 1 tablespoon water

To make the shells, sift the flour, sugar,and salt together into a large mixing bowl. With a pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs. With a fork or your hands, mix in the milk. Continue mixing until you have a soft dough. Cut the dough in half. Roll out each half on a floured work surface to a thickness of 1/8-inch. Using a 3-1/2-inch biscuit or cookie cutter, cut out circles of dough. Heat the oil to a depth of 4 inches in a deep saucepan or deep fryer until it registers 325°F on a candy thermometer. Wrap each dough circle around a metal cannoli tube, sealing overlapping dough with the beaten egg white. Fry in the hot oil until golden brown (about 4 minutes). Remove carefully and place on paper towels to drain and cool. To assemble: Fit a pastry bag with the largest tube or snip 1/2-inch off the corner of a resealable plastic bag. Pressing one finger over the tube opening or pinching the corner of the bag shut, spoon filling into the bag. Fill each cannoli tube with the filling. Cover and refrigerate up to 1 hour or until ready to serve. Makes about 30 cannoli.