Turkish-Spiced Grilled Lamb with Charred Eggplant & Herbed Lentil Pilaf

Ingredients

• 10 oz lamb sirloin steaks, cut into 1 1/2-inch cubes
• 5 tbsp extra virgin olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp sumac, optional but recommended
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 2 tbsp lemon juice, fresh squeezed
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 medium eggplant, sliced lengthwise into 1/2-inch planks
• 3/4 cup red lentils, rinsed
• 1/2 cup bulgur wheat, whole grain
• 2 cups vegetable broth, low-sodium
• 1/2 medium onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp pine nuts, toasted

Instructions

1. 1

   Combine lamb cubes with 2 tbsp olive oil, minced garlic, cumin, sumac, oregano, lemon juice, 1/2 tsp salt, and pepper in a bowl. Toss well and marinate for 30 minutes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.