Marinated Lamb Chops with Watermelon, Haloumi & Mint Salad
Preparation time is 45minutes
Cook time is 15minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1/4 cup mint leaves, torn
- 1 small red onion, finely chopped
- 1kilograms seedless watermelon, rind removed and cut into 3cm cubes
- 1tablespoons baby capers
- 2tablespoons red wine vinegar
- 1 lemon, 2 tbs juiced
- 1 pinch pepper (for seasoning)
- 1/4 cup olive oil
- 2 stalks rosemary, sprigs removed, finely chopped
- 8 midloin lamb chops, trimmed
- 250grams halloumi, cut into 1cm thick slices
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 4
Combine 1 tablespoon of the oil, vinegar and the rosemary in a jug. Lay chops into a ceramic dish and pour over marinade Turn chops to coat well. Cover and set aside for 30 minutes.
Step 2 of 4
Brush halloumi slices with olive oil. Heat a chargrill pan over medium-high heat. Cook halloumi for 2 minutes on each side or until golden. Transfer to a plate. Cool slightly and tear into pieces.
Step 3 of 4
Combine remaining oil, mint, lemon juice and capers in a jug. Season with salt and pepper. Arrange watermelon, onion and halloumi in a large salad bowl. Drizzle over dressing. Cook chops on a preheated barbecue chargrill or frying pan for about 3 minutes on each side for medium-rare or until cooked to your liking.
Step 4 of 4
Serve chops with watermelon salad. Season with freshly ground salt and pepper.
Categories
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