Barbecued lamb and vegetables with haloumi
Grilled lamb sirloins, asparagus, and cherry tomatoes tossed in olive oil, served with haloumi and ciabatta—quick, flavorful, and perfect for dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 300g lamb sirloins (backstraps)
- 1 tablespoon sumac
- 2 bunches asparagus, trimmed
- 500 grams cherry truss tomatoes
- 2 tablespoons rice bran oil
- sea salt flakes, cracked black pepper
- 180 grams packet of haloumi, halved through centre
- chargrilled ciabatta, hummus, tzatziki, mint leaves, to serve
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