Lamb and Haloumi Skewers
These scrumptious lamb and haloumi skewers are ideal as a mid-week meal or weekend lunch.
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 chargrilleraustralia.com.au.
Cooking tools:
- Mixing bowl
- Mason jar
- Saucepan
- Basting bucket
- Skewer
- Barbecue grill
- Pear grill basket
- Skillet
- Tongs
- Spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
- Refrigerator
- Stove
- Grill brush
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
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