Lamb Cutlets with Halloumi Salad

This is a great mid-week supper, minimum of ingredients, quick to make and very tasty!

Lamb Cutlets with Halloumi SaladLamb Cutlets with Halloumi Salad

Ingredients  Serves 4
8 baby aubergines, halved
Olive oil for brushing
200g Halloumi, sliced
12 x 70g lamb cutlets, trimmed
1 x mini cucumber, sliced
300g tomatoes
Flat-leaf parsley
Balsamic glaze

How to prepare
Pre-heat a char-grill pan over medium-high heat. Brush the aubergine with oil and cook for 4-5 minutes. Brush the halloumi with oil and cook for 1 minute each side.
Brush the lamb with oil and cook for 2-3 minutes each side for medium-rare or until cooled to your liking. Add the tomatoes just before end to soften them up a little.
Serve the lamb, aubergine and halloumi with the cucumber, tomatoes and parsley and drizzle with the balsamic glaze.
No need for potatoes to accompany this dish.

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Annabel & Grace
8 years ago

Grace here. Just wanted to say that Annabel cooked this lamb and halloumi dish for supper last night and it was really good. The combination of ingredients was very moreish and I particularly liked the freshness of the cucumber. Thank you Annabel! xx