| Prep Time | 25 Minutes |
| Cook Time | 30 Minutes |
| Servings | Serves |
Ingredients
- 750 grams Lamb Rump Steaks cut into 2cm pieces
- 500 grams Haloumi cut into 2cm pieces
- 1/4 cup Extra Virgin Olive Oil 60ml
- 2 Lemons halved
- Mint Leaves torn, to serve
Herbed Honey Butter
- 150 grams Unsalted Butter softened
- 2 tablespoons Honey
- 2 teaspoons Oregano Leaves
- 2 teaspoons Dried Mint
- 2 Garlic Cloves finely grated
Ingredients
Herbed Honey Butter
| |
Instructions
- For herbed honey butter, combine all ingredients in a bowl and set aside.
- Alternating, thread 3 pieces each lamb and haloumi onto each skewer, then brush with the oil. Heat a large frypan over medium-high heat. Working in batches, cook skewers for 1-2 minutes each side. Add 1 tbs herbed butter to the pan, then baste skewers and cook for a further 1-2 minutes until charred and glossy. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
- Meanwhile, return pan to high heat and cook the lemon, cut-side down, for 1-2 minutes until charred.
- Squeeze lemon over skewers and scatter with torn mint leaves to serve.
Recipe Notes
CREDIT : https://www.taste.com.au/recipes/lamb-haloumi-skewers-herbed-honey-butter/cf58dab8-4a51-4bcb-9e3b-d1c595cc31cf?fbclid=IwAR0oQcFR3oNV1qPKqVH8EikHWaB8CHWaYYg4YYqIqYT3JwblDf5wXUlUvaM
Share this Recipe