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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

 MarinadeMediterranean lamb lollipops with peach and halloumi salad

  • 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

  1. In a bowl, combine all marinade ingredients
  2. Pour over to marinade lamb cutlets and turn to coat
  3. Preheat the barbecue grill to medium-high and brush over with oil.
  4. Cook the marinated lamb cutlets for two minutes on each side for medium-rare.
  5. Grill halloumi and peaches, turning quickly to avoid burning the halloumi.
  6. 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.
  7. For the dipping sauce, combine all ingredients in a bowl (except pistachio) and set aside.
  8. Make a simple seasonal salad and serve with halloumi and peaches, drizzled with olive oil.

 


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