• Serves 4
  • 10 mins

Ingredients

Ingredients

2 large Northern Ireland Farm Quality Assured lamb leg steaks

 

For the marinade

1 lemon

2 teaspoons olive oil

1 tablespoon honey

1 teaspoon ground coriander

1 teaspoon ground cumin

Pinch of chilli flakes

2 garlic cloves

 

To serve

250g pack halloumi cheese

1 teaspoon olive oil

1 small tub red pepper humous

4 small soft wholemeal pitta breads

½ cucumber

150g cherry tomatoes

1 tablespoon black olives, pitted

4 radishes

1 gem lettuce

Equipment

Equipment

8 wooden skewers (pre- soaked in cold water), 1 red chopping board, 1 green chopping board, 1 pot stand, 1 cooks knife, 1 vegetable knife, 1 tablespoon, 1 teaspoon, 1 juicer, 1 small bowl, garlic crusher, 1 large serving platter, cling film.

 

Method

Method

  1. Soak skewers in cold water.
  2. Juice the lemon and place half in small bowl.
  3. Peel and crush garlic.
  4. Trim and slice radishes and cucumber.
  5. Add honey, ground coriander, cumin, chilli flakes and garlic. Stir to combine.
  6. Trim and thickly slice the lamb. Add to marinade and mix well. WASH HANDS.
  7. Cover the bowl with cling film and refrigerate for at least one hour or overnight if you have time.
  8. Heat the grill to a moderately high heat.
  9. Thread the lamb strips onto skewers and grill for 2-3 minutes on both sides.
  10. Cut the halloumi into 8 slices, brush with a little olive oil and grill quickly on both sides until lightly browned.
  11. Warm pitta breads.
  12. Arrange the grilled lamb and halloumi onto a serving platter along with the humous, pitta breads, tomatoes, olives, radishes and lettuce leaves before serving.

 

 

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