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

Instructions

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.