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

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Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

Recipe courtesy Bobby Flay
Show:	Hot Off the Grill with Bobby Flay
Episode:	Family Grilling

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

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

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

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.

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

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.

Other Recipes from this Episode

Fruit Punch
Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette
Spicy Hummus with Grilled Pita
Cheese Quesadillas
Grilled Corn on the Cob
Grilled Cheese Bruschetta
San Antonio Style Goat Cheese Enchiladas