Name: Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam
Prep time: P0Y0M0DT4H0M0.000S
Cook time: P0Y0M0DT1H45M0.000S
Total time: P0Y0M0DT5H45M0.000S
Cuisine: middle-eastern
Ingredients: 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

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.

Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

Marinade:

MINTED CUCUMBER CHUTNEY:

TOMATO-EGGPLANT JAM:

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