Sumac Lamb & Persian Feta Salad

Directions

1. Preheat BBQ or a large frying pan to a high heat.
2. Combine oil, McCormick Sumac and Onion Flakes in a medium bowl, add lamb and eggplant. Season well with McCormick Sea Salt and Black Pepper and toss to coat well.
3. 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.
4. Arrange cooked lamb and eggplant onto a serving platter and scatter over onion slices, feta, McCormick Dill and Chives Chopped and a squeeze of lemon juice.