Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1.40kilograms boneless and rolled lamb shoulder
- 2 clove garlic, crushed
- 1 lemon, zested, plus 1 tbs juice
- 1teaspoons continental parsley, leaves finely chopped
- 1teaspoons dried oregano
- 1/4 cup extra virgin olive oil
- 180grams haloumi, halved lengthways, thinly sliced
- 3 tomatoes, cut into wedges
- 1 Lebanese cucumber, thinly sliced into rounds
- 1/2 small red onion, thinly sliced
- 1/4 cup mint leaves, roughly chopped (plus extra sprigs to serve)
Nutrition per serving
4420kJ
Protein
68.5grams
Sugars
5.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Try making this butterflied lamb recipe at your next barbecue. Pair the succulent lamb with a vibrant Greek salad for a winning combo.
Method
Step 1 of 3
Place lamb in a glass or ceramic dish. Combine garlic, zest, parsley, oregano and 1 tbs oil in a small bowl. Season, then rub mixture all over lamb. Refrigerate for 2 hours, if time permits.
Step 2 of 3
Preheat a barbecue grill or chargrill pan over medium-high heat. Cook lamb, fat-side down for 10 minutes or until golden. Turn and cook for 5 minutes or until browned. Reduce heat to medium-low and cook, covered, for 10 minutes for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 15 minutes. Slice.
Step 3 of 3
Meanwhile, heat 2 tsp oil in a large frying pan over high heat. Cook haloumi for 2 minutes on each side or until golden. Transfer to a large bowl. Add tomato, cucumber, onion, mint, lemon juice and remaining oil. Toss gently to combine. Serve lamb with salad and extra mint sprigs.
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