Charred Lamb and Eggplant With Date-Yogurt Chutney

Preparation

1. Step 1

   In a medium bowl, whisk together the yogurt, lemon zest, lemon juice and garlic. Whisk in 5 tablespoons of the oil.

2. Step 2

   Season the meat with 1 teaspoon salt and 1 teaspoon pepper and transfer to a large, nonreactive bowl. Pour half the yogurt mixture over the meat and toss well. Cover tightly with plastic wrap and refrigerate at least 3 hours or overnight.

3. Step 3

   Heat the oven to 425 degrees. Toss the eggplant with the remaining 3 tablespoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread on a baking sheet and roast, tossing occasionally, until eggplant is golden brown and tender, 20 to 30 minutes. Scrape into a bowl. Whisk the dates and cilantro into the remaining yogurt mixture and toss with the warm eggplant.

4. Step 4

   Adjust the oven to broil, with a rack 2 inches from the heat. Remove meat from marinade, wiping off any excess, and transfer to a large baking sheet. Drizzle lamb with a little oil. Broil until golden and cooked to desired doneness, about 4 minutes for medium rare. Let the meat rest for 5 minutes.

5. Step 5

   In a small skillet over medium-high heat, toast almonds, tossing occasionally, until golden brown, about 3 minutes.

6. Step 6

   Divide meat among serving plates and spoon eggplant next to the meat. Garnish with almonds and mint.