Sumac lamb with haloumi and chickpea salad

So Chef has a new job (here for those of you based in Sydney) which means his going to be home for dinner more nights than not. Two jobs ago this was also the case but I was working full time so it didn’t mean that much. Now, it changes things dramatically. While I always try to rustle up something delicious for dinner, it is a different ‘pressure’ for want of a better word when there are two grown ups at the table. This was last nights effort with which I was pretty pleased.

Sumac lamb with haloumi and chickpea salad

  • lamb chops (I used chump chops as I had them in the freezer)
  • sumac
  • 1x400g tin chickpeas, drained and rinsed
  • 1 block haloumi, cut into slices
  • mesclun salad mix
  • 2 tomatoes, cut into wedges
  • 1 cucumber, cut into rounds
  • 2 shallots, sliced
  • handful of mint and parsley, chopped finely
  • 3/4-1 cup skim milk plain yoghurt
  • 1 clove garlic, crushed
  • 1 lime, finely grated rind and juiced
  1. Coat the lamb chops liberally in sumac, rub into the meat and set aside
  2. Heat a griddle pan or ridged fry pan (I used our knock-out-the-fat knock-out-the-flavour grill for the first time, normally we just use it for toasted sandwiches and it actually worked really well)
  3. Combine the yoghurt with the lime rind, enough of the juice for your personal preference (I used 1/2 the lime), sea salt and freshly cracked pepper. Set aside
  4. Cook the haloumi until it starts to give, cut slices in half and set aside
  5. Cook the lamb to your liking (I didn’t use any oil as the griddle had some of the fat from the haloumi on it)
  6. Combine the mesclun, herbs, tomato, cucumber and shallots with the chickpeas and haloumi
  7. Serve, with some of the yoghurt dressing drizzled over the salad
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