- 8 to 10 small baby eggplants or Italian eggplants, scrubbed clean under cold running water, halved lengthwise
- Salt and freshly ground black pepper
- 1/2 cup olive oil
- 1 leg of lamb, 7 to 8 pounds, deboned and butter flied
- 2 cups fresh breadcrumbs
- 1 cup chopped flat-leaf parsley, tightly packed
- 3 large cloves garlic, peeled and minced
- ½ pound Greek feta cheese, crumbled
- ½ pound Kalamata or other Mediterranean-style ripe black olives, pitted and coarsely chopped
- 2 tablespoons rosemary needles, broken by hand
- Juice of 1 lemon
- Metal skewers and butcher’s twine to pin and tie the leg of lamb
- Preheat the oven to 375°F. Season the cut-sides of the eggplant with salt and pepper and drizzle 2 tablespoons of the olive oil over them. Set aside.
- Lay the butter flied leg of lamb flat on a work surface, fat-side down. Pound the lamb with a meat tenderizer to flatten it to an even thickness of about 1 ½ inches.
- Put the breadcrumbs, parsley, garlic, feta, olives, rosemary, ¼ cup of the olive oil, and the lemon juice in the bowl of a food processor fitted with the steel blade and pulse together to make a stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Roll the lamb into a cylinder shape, sealing the stuffing within. Pin the roll closed with skewers and tie the roll at 1-inch intervals with butcher’s twine so that it does not open during cooking.
- Season the outside of the lamb with salt and pepper and drizzle it with the remaining olive oil. Put the lamb, seam-side-down, in a roasting pan with a rack. Put it in the oven and roast for 45 minutes. Add the eggplant to the roasting pan, skin-side down. Roast until an instant-read thermometer inserted to the thickest part of the leg reads 130°F, approximately 35 minutes more.
- Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing.
- When ready to serve, remove the skewers and string and cut the rolled leg at a slight bias into thick slices. Divide the lamb and eggplant evenly among 6 to 8 dinner plates and serve.