Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam

• 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

1. Marinate the lamb 4 hours or overnight.
2. Preheat grill, cook over rotisserie.
3. Cook to 140 degrees for medium.
4. Place the drained yogurt in a medium bowl.
5. Add the remaining ingredients and season with salt and pepper to taste.
6. Let sit at room temperature.
7. Brush the eggplant with 1 tablespoon of the olive oil and season with salt and pepper to taste.
8. Grill until just cooked through and lightly golden brown.
9. Cut the eggplant into 1/2 inch dice, place in a medium bowl and toss with the remaining ingredients.

olive oil, rosemary sprigs, thyme, garlic, yogurt, cucumbers, mint, red onion, lemon juice, cumin, salt, baby eggplant, olive oil, salt, garlic, tomatoes, lemon juice

Taken from www.foodnetwork.com/recipes/bobby-flay/rotisserie-lamb-with-minted-cucumber-chutney-and-tomato-jam-recipe.html (may not work)