Grilled Leg Of Lamb & Eggplant With Tomato-Cucumber Salad

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The Lamb & Vegetables:

1 yellow or white onion, peeled, trimmed and cut into eighths

1 cup low-fat plain yogurt

2 teaspoons kosher salt + more to taste

1/2 teaspoon black pepper + more to taste

2 1/2 pounds butterflied leg of lamb

3 sweet or red onions, peeled and halved through the root (quartered if very large)

2 large globe eggplants

Olive oil

Extra virgin olive oil

Lemon juice to taste

1/4 teaspoon finely minced garlic

The Salad:

1 1/2 cups cherry tomatoes, halved or 3 medium-size heirloom tomatoes, diced

1 large English cucumber, quartered lengthwise then chopped into 1/2-inch pieces

1 teaspoon finely minced garlic

1/4 teaspoon dried oregano

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice + more to taste

Kosher salt and pepper to taste

1/4- 1/2 cup crumbled feta (optional)

1 loaf country-style Italian bread

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