Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

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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