Food Network: Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

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Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam
Recipe courtesy Bobby Flay

Ingredients
Marinade:
1 Leg of Lamb
2 cup olive oil
6 rosemary sprigs
2 tablespoons fresh thyme
8 cloves garlic, coarsely chopped

Directions
Marinate the lamb 4 hours or overnight. Preheat grill,
cook over rotisserie. Cook to 140 degrees for medium.

Ingredients
MINTED CUCUMBER CHUTNEY

8 ounces yogurt, drained
2 seedless cucumbers, peeled and diced
1/4 cup mint, chiffonade
2 tablespoons finely diced red onion
1 tablespoon fresh lemon juice
1/4 teaspoon cumin
Salt and freshly ground pepper

Directions
Place the drained yogurt in a medium bowl. Add the
remaining ingredients and season with salt and pepper to taste. Let sit at room

temperature.

Ingredients
TOMATO-EGGPLANT JAM

1 baby eggplant, halved
3 tablespoons olive oil, divided
Salt and pepper
1 tablespoon finely chopped garlic
3 tomatoes, seeded and chopped
2 tablespoon lemon juice

Directions
Brush the eggplant with 1 tablespoon of the olive oil

and season with salt and pepper to taste. Grill until just cooked through and
lightly golden brown. Cut the eggplant into 1/2 inch dice, place in a medium bowl
and toss with the remaining ingredients.