Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

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  • Level: Easy
  • Total: 5 hr 45 min
  • Prep: 4 hr
  • Cook: 1 hr 45 min
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1 Leg of Lamb

2 cup olive oil

6 rosemary sprigs

2 tablespoons fresh thyme

8 cloves garlic, coarsely chopped


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


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


  1. Marinade: Marinate the lamb 4 hours or overnight. Preheat grill, cook over rotisserie. Cook to 140 degrees for medium.
  2. 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.
  3. 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.