Rotisserie Lamb with Minted Cucumber Chutney and Tomato Jam (Bobby Flay) |
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Prep Time: 240 Minutes Cook Time: 105 Minutes |
Ready In: 345 Minutes Servings: 1 |
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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:
1. Marinade:
2. Marinate the lamb 4 hours or overnight. Preheat grill, cook over rotisserie. Cook to 140 degrees for medium.
3. MINTED CUCUMBER CHUTNEY
4. 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.
5. TOMATO-EGGPLANT JAM
6. 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.
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