Back to Recipes
Sumac Lamb & Persian Feta Salad
minutes Stove Top
2 tbsp (40mL) oil
McCormick Onion Flakes
8 lamb cutlets (about 1kg)
1 (about 500g) eggplant, thinly sliced
McCormick Adjustable Grinder Sea Salt
McCormick Adjustable Grinder Black Peppercorns
1 red onion, thinly sliced
100 g Persian Feta, crumbled
McCormick Dill Leaf Tips
McCormick Chives Chopped
Preheat BBQ or a large frying pan to a high heat.
in a medium bowl, add lamb and eggplant. Season well with
McCormick Sea Salt
and toss to coat well.
BBQ lamb cutlets and eggplant slices for 3 minutes, turning frequently, until eggplant is golden brown and tender and lamb is cooked to your liking.
Arrange cooked lamb and eggplant onto a serving platter and scatter over onion slices, feta,
and a squeeze of lemon juice.
Add 100g pomegranate seeds to salad for added colour and texture.
I'm cooking now!