Lamb and Haloumi Skewers | Char-Griller® Australia

Ingredients

• 800g lamb rump, trim excess fat and remove silverskin, cubed 1 ½ cm
• 1 block of haloumi, cut into 1 ½ cm cubes
• ½ cup fresh mint, roughly chopped (reserve 1T for balsamic glaze)
• 1 tablespoon olive oil
• Salt and pepper for seasoning
• 70 grams butter
• 3 tablespoons of balsamic vinegar
• 1 clove garlic, crushed
• 120g of mixed baby lettuce leaves
• 2 pears, cored and sliced
• 1 tablespoon brown sugar
• 1/3 cup walnuts, toasted
• 2 Tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon dried oregano
• ¼ cup olive oil
• Pinch of salt and pepper
• 2 Tablespoons lemon juice
• 1 heaped teaspoon honey