Shawarma lamb cutlets with BBQ eggplant

(serves 2)

At the Taste Sydney Festival a couple of years ago I bought this tasty Middle eastern spice mix called Shawarma blend, consisting of Pimento, black pepper, mustard, cumin, ginger, cardamon, coriander, nutmeg, cinnamon and cloves. It's absolutely amazing on lamb, and so easy to prepare! Great for an easy dinner on the BBQ with hardly any washing up too!

Prep time: 10 min (+30min marinade time)
Cooking time: 15-20min

Ingredients
6 lamb cutlets
1 eggplant
2 tsp Sami's kitchen Shawarma blend
1 T red wine vinegar
2 T olive oil
pinch of salt
1 tsp sumac
1 cucumber
8-10 cherry tomatoes
50g mixed salad leaves

Dressing
1 tsp dijon mustard
1 T white wine vinegar
olive oil
salt
pepper

Method
1. Marinate lamb cutlets in Shawarma blend, red wine vinegar, olive oil and salt. Leave for at least 30min.

2. Cut eggplant into 0.5cm thick slices.
3. Heat the BBQ and place the eggplant slices and lamb chops on the grill for 5 minutes.
4. In the remaining lamb marinade, add 1 tsp sumac and 1 T olive oil. 
5. Turn the lamb and eggplant and baste with the remaining marinade. Cook for another 5 minutes, then turn and baste again and cook for another 3-5 minutes or until meat is medium-rare.

6. Meanwhile, wash the salad leaves, cut the cucumber into thin slices and toss the basic salad together. Put the dressing together by combining the olive oil, salt, pepper, dijon mustard and white wine vinegar. Dress the salad.
7. To serve, place the eggplant on the base, top with salad and then add the lamb cutlets on top!