Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)
Export 12 ingredients for grocery delivery
Place harissa, 2 tbs oil and half the lemon juice in a large bowl, season, add cutlets, toss to coat and marinate for 20 minutes (or longer if time allows).
Meanwhile, combine onion, vinegar and sumac in a small bowl with 1 tsp salt flakes and set aside to lightly pickle.
Heat the rice according to packet instructions and set aside to cool slightly
Heat barbecue or a grill pan to high. Lightly brush both sides of eggplant slices with 1 tbs oil and season. Grill for 2 minutes each side or until tender and charred.
Remove from heat, cool briefly, then place in a bowl with rice, tomato, peas and herbs.
Grill cutlets for 3 minutes either side for medium rare or until cooked to your liking. Rest loosely covered with foil.
When ready to serve, add vinegar from onion and remaining 2 tbs olive oil to rice and eggplant mixture, season and toss to combine. Place on a platter with lamb cutlets and scatter with reserved onion.