Lamb backstrap and haloumi both do well over high heat, which makes them a natural pairing. The backstrap stays juicy when cooked quickly and rested before slicing. Haloumi firms up and turns golden in the pan without falling apart.
The herb salad here is not a token handful of greens. It uses eight different herbs and leaves, so each forkful tastes a little different. A simple dressing of balsamic vinegar and extra-virgin olive oil keeps everything light without crowding out the lamb or the cheese.
About the Recipe
The recipe moves through three stages that run almost in parallel. The lamb marinates for at least 15 minutes while you put the herb salad together. Once the lamb is cooked and resting, the haloumi goes into a second pan with the remaining chopped herbs and olive oil.
Haloumi is best eaten straight from the pan. If it sits too long it turns rubbery. Slice the rested lamb just before plating so the juices stay in the meat rather than spreading across the plate.
Why You Will Love This Recipe
The combination of textures is the strongest reason to make this dish. The lamb is seared until the surface is crisp while the centre stays pink and tender. The haloumi adds a firm, salty contrast. The herb salad, with its mix of watercress, sprouts, tomatoes and onion, keeps the plate from feeling heavy.
With eight different herbs in the salad, the flavour shifts from bite to bite. It is also a complete meal on one plate with no need for anything on the side.
Cooking Tips
The most common mistake is overcooking the lamb. Backstrap is a lean cut and turns dry quickly if left in the pan too long. Cook it on high heat, turning occasionally, and take it off while the centre still looks pink. Resting for a few minutes before slicing makes a real difference.
For the haloumi, make sure the pan is properly hot before adding the slices. A hot pan means the cheese colours quickly. A pan that is not hot enough will leave the haloumi stewing in the oil rather than browning. Do not crowd either pan.
Top Tips
- Marinate the lamb for the full 15 minutes at a minimum. Longer is fine if you have time, but even a short marinate helps the herbs adhere during cooking.
- Pat the haloumi slices dry before they go into the pan. Surface moisture causes the oil to splatter and slows down browning.
- Rest the lamb on a warm plate rather than a cold surface so it does not lose heat too quickly before slicing.
- Dress the herb salad just before serving. Balsamic vinegar will wilt the delicate herbs if it sits for more than a few minutes.
- Use a heavy pan for the lamb so the heat stays consistent when the meat hits the surface. A light pan drops temperature quickly and the crust will not form properly.
Serving and Storing Suggestions
Serve immediately after plating. Haloumi toughens as it cools and the herb salad wilts quickly once dressed.
This dish does not store well as a complete assembly. If you need to prepare ahead, keep the marinated lamb, the undressed salad and the sliced haloumi separately in the refrigerator and cook everything just before eating. Leftover sliced lamb can be refrigerated and used cold in a wrap the next day, but the haloumi is best eaten fresh.
Similar Recipes
- Spice crusted Steak with Cucumber Salad
- Roast Duck and Pumpkin Salad
- Chilli Beef Stir-fry Salad
- Lobster and Summer Herb Salad
Nutrient Benefits
Lamb backstrap is a good source of protein and provides iron and zinc. Haloumi contributes calcium and additional protein. Watercress, parsley and coriander add vitamins A and C, and the variety of fresh herbs and sprouts brings a useful range of micronutrients to the plate.
Rosemary Lamb and Haloumi on Herb Salad
Ingredients
- 500 gms Lamb Back Strap
- 2 tblsp Fruity Olive Oil
- 2 tsp, finely chopped Fresh Rosemary
- 1 tsp, finely chopped Fresh Thyme
- 1 large bunch Watercress
- 4 sprigs Flat-leaf Parsley
- 8 sprigs Coriander
- 8 sprigs Tarragon
- 8 , torn Basil Leaves
- 8 , torn Mint Leaves
- 1 punnet (onion, mustard and cress) Spicy Sprouts
- 2 , cut into thin wedges Tomatoes
- 1/2 , small, cut into thin wedges Onion
- 3 tsp Balsamic Vinegar
- 250 gms, cut into 1cm slices Haloumi Cheese
- Salt
- Ground Black Pepper
- Extra-Virgin Olive Oil
Instructions
- Place the lamb in a shallow dish and season with salt and pepper.
- Drizzle with olive oil and sprinkle on half the chopped herbs.
- Turn several times to coat with the oil and herbs.
- Keep aside to marinate for atleast 15 minutes.
- Strip leaves from the watercress, parsley, coriander and tarragon.
- Combine these in a bowl with the basil, mint, sprouts, tomatoes and onion.
- Drizzle with extra-virgin olive oil and vinegar.
- Season lightly.
- Heat a heavy pan, brush with oil and cook the lamb, turning occasionally, until crisp on the surface but still pink inside.
- Keep aside for a few minutes and then slice.
- 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.
- Place a small mound of herb salad on each plate and arrange the lamb and cheese slices on top.
- Top with more of the salad.
- Serve.
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Frequently Asked Questions
Can I use a different cut of lamb if backstrap is not available?
Lamb loin or lamb fillet can work in place of backstrap. Both are lean and cook quickly over high heat. Avoid shoulder or leg cuts for this recipe as they need longer, slower cooking to become tender and will not suit the quick pan method used here.
How do I know when the lamb is cooked correctly?
The surface should be well-browned and slightly crisp, and the centre should still look pink when you slice into it. If you press the meat with your finger, it should feel firm on the outside but give a little in the middle. Backstrap turns dry and tough quickly, so it is better to take it off the heat a little early and let it finish resting.
My haloumi stuck to the pan and tore. What went wrong?
The pan was most likely not hot enough before the cheese went in, or the slices were moved too soon. Let the pan heat properly, add the oil, and place the haloumi slices down without disturbing them for at least a minute. Once a golden crust forms on the underside, the cheese will release on its own. Make sure the slices are dry before they go into the pan as well.
Can I prepare any part of this recipe in advance?
Yes, within limits. The lamb can be marinated and kept covered in the refrigerator for a few hours before cooking. The herb salad ingredients can be washed and kept separate, but do not dress them until just before serving. Slice the haloumi in advance if you like, but cook it only at the last moment as it does not reheat well and turns rubbery once it cools.
Is there a substitute for tarragon or any of the less common herbs?
Tarragon has a mild anise flavour. If it is not available, a small amount of fresh dill works reasonably well in its place. The recipe uses eight different herbs and leaves, so leaving one out will not ruin the salad. What matters is a good variety of fresh herbs. Dried herbs are not suitable for the salad, though the rosemary and thyme in the marinade can be used dried if fresh is not available.
