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
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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