Marinade: Marinate the lamb 4 hours or overnight. Preheat grill, cook over rotisserie. Cook to 140 degrees for medium.
MINTED CUCUMBER CHUTNEY: 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: 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.
Recipe courtesy of Bobby Flay