Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

Total Time:
5 hr 45 min
Prep:
4 hr
Cook:
1 hr 45 min

Level:
Easy

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


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