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1
Preheat the oven to 375 degrees.
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2
Lay the butterflied leg of lamb flat on a work surface, fat side down.
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3
Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb.
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4
Spread the stuffing evenly along the center of the inside of the leg of lamb.
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5
Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll.
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6
Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking.
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7
Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan.
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8
Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb.
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9
Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare.
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10
Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing.
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11
Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants.
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12
The eggplant should be left whole during roasting, then split down the middle to serve.
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13
They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind.
