Charred Lamb and Eggplant With Date-Yogurt Chutney

• 3/4 cup plain yogurt
• 1 teaspoon grated lemon zest
• 2 1/2 teaspoons lemon juice
• 2 fat garlic cloves, finely chopped
• 8 tablespoons extra virgin olive oil, more for drizzling
• 1 pound boneless leg of lamb, cut into 1-inch chunks
• 1 3/4 teaspoons kosher salt
• 1 1/4 teaspoons black pepper
• 1 pound eggplant, cut into 3/4-inch cubes
• 4 dates, pitted and finely chopped
• 1/4 cup chopped cilantro
• 3 tablespoons sliced almonds
• Chopped fresh mint, for garnish

1. In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic.
2. Whisk in 5 tablespoons of the oil.
3. Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl.
4. Pour half the yogurt mixture over the meat and toss well.
5. Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.
6. Heat the oven to 425 degrees.
7. Toss the eggplant with the remaining 3 tablespoons oil, 3/4 teaspoon salt and 1/4 teaspoon pepper.
8. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes.
9. Scrape into a bowl.
10. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.
11. Adjust the oven to broil, with a rack 2 inches from the heat.
12. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet.
13. Drizzle lamb with a little oil.
14. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare.
15. Let the meat rest for 5 minutes.
16. In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.
17. Divide meat among serving plates and spoon eggplant next to the meat.
18. Garnish with almonds and mint.

plain yogurt, lemon zest, lemon juice, garlic, extra virgin olive oil, lamb, kosher salt, black pepper, eggplant, dates, cilantro, almonds, fresh mint

Taken from cooking.nytimes.com/recipes/1013780 (may not work)