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