Rosemary Lamb and Haloumi on Herb Salad Recipe

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  • Lamb Back Strap – 500 gms
  • Fruity Olive Oil – 2 tblsp
  • Fresh Rosemary – 2 tsp, finely chopped
  • Fresh Thyme – 1 tsp, finely chopped
  • Watercress – 1 large bunch
  • Flat-leaf Parsley – 4 sprigs
  • Coriander – 8 sprigs
  • Tarragon – 8 sprigs
  • Basil Leaves – 8, torn
  • Mint Leaves – 8, torn
  • Spicy Sprouts – 1 punnet (onion, mustard and cress)
  • Tomatoes – 2, cut into thin wedges
  • Onion – 1/2, small, cut into thin wedges
  • Balsamic Vinegar – 3 tsp
  • Haloumi Cheese – 250 gms, cut into 1cm slices
  • Salt
  • Ground Black Pepper
  • Extra-Virgin Olive Oil


  1. Place the lamb in a shallow dish and season with salt and pepper.
  2. Drizzle with olive oil and sprinkle on half the chopped herbs.
  3. Turn several times to coat with the oil and herbs.
  4. Keep aside to marinate for atleast 15 minutes.
  5. Strip leaves from the watercress, parsley, coriander and tarragon.
  6. Combine these in a bowl with the basil, mint, sprouts, tomatoes and onion.
  7. Drizzle with extra-virgin olive oil and vinegar.
  8. Season lightly.
  9. Heat a heavy pan, brush with oil and cook the lamb, turning occasionally, until crisp on the surface but still pink inside.
  10. Keep aside for a few minutes and then slice.
  11. Heat another pan and cook the sliced haloumi with 1 1/2 tblsp of extra-virgin olive oil and the remaining chopped herbs, until the cheese is golden brown.
  12. Place a small mound of herb salad on each plate and arrange the lamb and cheese slices on top.
  13. Top with more of the salad.
  14. Serve.

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