Recipe : Lamb Backstrap with Halloumi, Asparagus & Tomato

Ingredients

• 3 portions of lamb backstrap from Hudson Meats
• 12 cloves mince garlic
• 2 tsp sumac
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tbsp yoghurt
• ¼ cup olive oil
• 2 tsp black pepper
• 1 tsp salt
• 400g vine ripened cherry tomatoes
• 300g halloumi sliced
• 2 bunches asparagus
• Salt and pepper to season
• Lemon, mint vinaigrette
• 1/4 cup extra-virgin olive oil
• Juice from 1 lemon
• 2 tbsp finely chopped fresh mint
• 1 tablespoon Dijon mustard
• 1 clove garlic minced
• 1 tbsp water