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Haloumi and mint lamb cutlets with chickpea salad
Haloumi and mint lamb cutlets with chickpea salad
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Delightful lamb cutlets coated in golden haloumi and mint crumbs - a new family favorite!
Ingredients:
  • 90g haloumi, finely grated
  • 40.00 ml mint, finely chopped
  • 140g breadcrumbs
  • 2 Free Range Eggs, lightly whisked
  • 150g plain flour
  • 900g lamb cutlet
  • 60ml olive oil
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 red onion, sliced
  • 20.00 ml red wine vinegar
  • 200g Perino tomatoes, halved
  • 1 Lebanese cucumber, coarsely chopped
  • 250.00 ml parsley leaves
  • 125.00 ml mint leaves
  • Lemon wedges, to serve
Instructions:
  • In a shallow bowl, mix haloumi, chopped mint, and breadcrumbs. Season with your favorite spices. In separate shallow bowls, put egg and flour. Coat the lamb in flour, then dip in the egg, and coat evenly with breadcrumbs by pressing gently.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Cook half of the lamb for 3 minutes on each side until golden brown. Transfer to a plate. Repeat with another 1 tablespoon of oil and the remaining lamb. Cover with foil and let rest for 5 minutes before serving.
  • In a large bowl, combine chickpeas. Wipe the frying pan clean and heat the remaining oil over low heat. Sauté the onion until softened, then add garlic, followed by vinegar, for 1 minute each. Pour this mixture over the chickpeas and add tomatoes, cucumber, parsley, and mint leaves. Season to taste and divide the salad among serving plates. Top with lamb and serve with lemon wedges.

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