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Serves: 4
Cook Using: GrillMethod
- To make the marinade, simply combine the marinate ingredients in a bowl before adding the strips of lamb, mix well ensuring all of the meat is coated.
- Cover the bowl with cling film and refrigerate for at least 1 hour or overnight if you have time.
- Heat a char-grill over a moderately high heat.
- Thread the lamb strips onto skewers and grill for 2 - 3 minutes on both sides.
- Cut the halloumi into 8 slices, brush with a little olive oil and grill quickly on both sides for 2 minutes until lightly browned.
- Arrange the grilled lamb and halloumi onto a serving platter along with the humous, warm pitta breads, tomatoes, olives, radishes and lettuce leaves before serving.
Ingredients
- 4 Lean Northern Ireland Farm Quality Assured lamb leg steaks
For the marinade:
- The juice of ½ lemon
- 2 tsp Olive oil
- 1 tsp Honey
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- A tiny pinch of chilli flakes
- 2 Garlic cloves crushed
To serve:
- 250 g Pack halloumi cheese
- 1 tsp Olive oil
- 100 g Red pepper humous
- 4 Small Soft wholemeal pitta breads
- 1/2 Cucumber cut into sticks
- 150 g Cherry tomatoes
- 60 g Black olives pitted
- 60 g Radishes trimmed
- The leaves of a little gem lettuce
