Name: Lamb with haloumi Greek salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 2 teaspoon dried mixed herbs; 2 tablespoon lemon juice, plus lemon wedges, to serve; 4 lamb leg chops; 120 gram haloumi cheese, cut into 2cm pieces; 2 tomatoes, cut into thick wedges; 1 telegraph cucumber, coarsely chopped; 1 small red onion, thinly sliced; 1/2 cup balsamic-marinated kalamata olives; 1/2 cup fat-free greek dressing

Lamb with haloumi Greek salad

Serves 4

Prep

15M

Cook

10M

Total

25M

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Ingredients

1 tablespoon vegetable or olive oil

2 teaspoon dried mixed herbs

2 tablespoon lemon juice, plus lemon wedges, to serve

4 lamb leg chops

120 gram haloumi cheese, cut into 2cm pieces

2 tomatoes, cut into thick wedges

1 telegraph cucumber, coarsely chopped

1 small red onion, thinly sliced

1/2 cup balsamic-marinated kalamata olives

1/2 cup fat-free greek dressing

Method

1.Preheat a char-grill or barbecue plate on high.

2.Combine oil, herbs and juice in a bowl. Remove; reserve 1 tablespoon of marinade.

3.Add lamb to remaining marinade; turn to coat. Cook lamb 3 minutes each side, for medium, or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest 5 minutes.

4.Meanwhile, combine haloumi and reserved marinade; toss to coat. Cook haloumi, turning, 1 minute, or until golden.

5.Combine haloumi, tomato, cucumber, onion, olives and dressing in a serving bowl; toss to combine. Serve lamb with salad and lemon wedges.

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Ingredients

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