Name: Cold Roast Lamb With Eggplant
Yield: 8–10 servings
Ingredients: 8 garlic cloves; 3 Tbsp. coarsely chopped rosemary; 1 Tbsp. cumin seeds; 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; 12 shallots, peeled; Master Vegetable Marinade; 1½ cups parsley leaves with tender stems; Flaky sea salt; Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)

Image may contain Human Person Food Meal and Plant

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Amy Wilson

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.

Cold Roast Lamb With Marinated Eggplant

Recipe notes