Spiced Lamb And Vegetables With Haloumi
- 4 None lamb loin fillets (10 oz each)
- 1 tbsp sumac
- 2 bunches asparagus, trimmed
- 1 lb cherry tomatoes on the vine
- 2 tbsp oil
- 8 oz haloumi cheese, halved through center
- None None Grilled ciabatta, hummus, tzatziki, mint leaves, to serve
- Preheat the grill to medium-high. Sprinkle the lamb with sumac. Grill for 3-5 mins each side. Let stand for 5 mins.
- Toss the asparagus and tomatoes in 1 1/2 tbsp of oil and season with sea salt flakes and freshly ground pepper. Grill for 2-3 mins, until lightly browned.
- Slice the lamb and arrange with the asparagus and tomatoes on a board or platter. Brush the haloumi with the remaining oil and, just before serving, cook for 1 min each side, until lightly browned and soft. Add to the board with the bread, hummus and tzatziki. Sprinkle with mint leaves to serve.
lamb loin, sumac, bunches, tomatoes, oil, haloumi cheese, mint
Taken from recipes-plus.com/api/v2.0/recipes/28299 (may not work)