Lamb and Haloumi Skewers with Herbed Honey Butter
Having flavoured butters on hand is a quick and easy way to add flavour in the pan and use up leftover herbs or spices. The butter will keep in the fridge for up to 1 month.
Servings Prep Time
4Serves 25Minutes
Cook Time
30Minutes
Servings Prep Time
4Serves 25Minutes
Cook Time
30Minutes
Ingredients
Herbed Honey Butter
Instructions
  1. For herbed honey butter, combine all ingredients in a bowl and set aside.
  2. 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.
  3. Meanwhile, return pan to high heat and cook the lemon, cut-side down, for 1-2 minutes until charred.
  4. 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