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Lamb and haloumi skewers with mint aioli
Lamb and haloumi skewers with mint aioli
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Lamb skewers with mint aioli for your next summer BBQ delight.
Ingredients:
  • 4 (about 600g) lamb eye of loin (backstrap)
  • 1 large (about 200g) red capsicum, halved, deseeded, cut into 2cm pieces
  • 2 x 250g pkts haloumi, halved lengthways, each half cut into 6 pieces
  • Salt & freshly ground black pepper
  • Baby rocket leaves, to serve
  • 1 egg yolk
  • 21.00 gm fresh lemon juice
  • 17.70 gm Dijon mustard
  • 160ml (2/3 cup) olive oil
  • 82.50 ml loosely packed fresh mint leaves
  • 20.00 gm warm water
  • Pinch of salt
Instructions:
  • For the mint aioli, combine egg yolk, lemon juice, garlic, and mustard in a food processor. With the motor running, slowly pour in the oil until the mixture turns thick and pale. Add mint and water, and blend until well mixed. Season with salt and transfer to a serving bowl. Chill in the fridge until ready to serve.
  • Cut each eye of loin in half lengthwise using a sharp knife. Thread pieces of capsicum, lamb, and haloumi onto skewers in alternating order.
  • Heat up a barbecue or chargrill on high. Brush skewers with oil and season with salt and pepper. Grill for 2 minutes on each side for medium doneness, or until desired, ensuring capsicum is tender and haloumi is hot yet firm. Remove from heat.
  • Arrange peppery rocket leaves elegantly on a platter. Skewer and serve promptly with refreshing mint aioli.

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