Cypriot Lamb with Tomatoes & Halloumi
Method
Season the lamb with oregano, sweet paprika, salt and black pepper.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Add the lamb and cook for 5–6 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
Add the remaining olive oil to the skillet, followed by the red onion and courgette. Cook for 5–6 minutes until tender and lightly golden.
Add the garlic and cook for 30 seconds until fragrant.
Add the cherry tomatoes and cook for 2–3 minutes until softened.
Return the lamb to the skillet and drizzle with fresh lemon juice.
Arrange the halloumi slices on top and cook for 2 minutes until warmed and lightly softened. Sprinkle with fresh mint and parsley, then serve warm.
For a more golden finish, sear the halloumi separately in a dry non-stick pan for 1–2 minutes on each side, then add it to the lamb just before serving. This gives the cheese a crisp exterior while keeping the centre soft.
Nutrition Facts
Per serving
