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Marinated Lamb Chops with Watermelon, Haloumi & Mint Salad

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.

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