Mediterranean lamb lollipops with peach and halloumi salad | Kleenheat Kitchen
Celebrate the flavours of the Mediterranean with tender lamb, in-season grilled peaches and halloumi for easy, no-fuss summer entertaining.
Preparation and cook time: 30 mins | Serves: 4
12 lamb cutlets
Marinade
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 tsp Dijon mustard
- 3 garlic cloves, finely chopped
- ½ tsp dried oregano
- ½ tsp thyme
- Juice from half a lemon
- Salt and pepper, to taste
Dipping sauce
- Spring onions, green leafy part
- 1 cup Greek yoghurt
- 2 tsp. honey
- 1-2 tbsp. water
- Juice from half a lemon
- Salt and pepper, to taste
- Crushed pistachio
Salad
- 200g halloumi, sliced
- 4 peaches, sliced
- 100g (3-4 cups) mixed salad leaves
- Olive oil
- Salt and pepper
Method
- In a bowl, combine all marinade ingredients
- Pour over to marinade lamb cutlets and turn to coat
- Preheat the barbecue grill to medium-high and brush over with oil.
- Cook the marinated lamb cutlets for two minutes on each side for medium-rare.
- Grill halloumi and peaches, turning quickly to avoid burning the halloumi.
- Remove lamb cutlets and dip into crushed dipping/sauce and then pistachio for party food or place all cutlets on serving platter and drizzle dipping/sauce and sprinkle with pistachio.
- For the dipping sauce, combine all ingredients in a bowl (except pistachio) and set aside.
- Make a simple seasonal salad and serve with halloumi and peaches, drizzled with olive oil.
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