Honey Glazed Lamb with Herbes de Provence
Ingredients
- One 3 1/2-pound trimmed boneless leg of lamb roast with at least 1/8-inch layer of fat on one side, butterflied
- Salt and freshly ground black pepper
- 1/4 cup plus 1 tablespoon mild honey, such as clover
- 3 tablespoons herbes de Provence
- 1/2 cup plus 1 tablespoon dry red wine
- 2 heads of garlic, separated into unpeeled cloves
- Extra-virgin olive oil
- 4 Asian eggplants (about 12 ounces each), sliced crosswise 1 inch thick
- 1/2 cup chicken stock
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