Burnt butter and Balsamic Lamb and Haloumi Skewers with a Pear and Walnut Salad

These scrumptious lamb and haloumi skewers are ideal as a mid-week meal or weekend lunch.

Cook Time: 10 mins

Prep Time: 1 hour & 15 mins

Instructions

Place cubed lamb in a bowl and add the olive oil, mint and season with salt and pepper. Cover and refrigerate for 1 hour.
In a jar make the salad dressing by combining the red wine vinegar, Dijon mustard, oregano, olive oil, salt/pepper, lemon juice and honey. Screw the lid on and shake until well mixed.
In a small saucepan add the butter and melt it over medium heat, cook the butter for 3-4 minutes until it changes to golden brown in colour (burnt butter), remove from heat and stir in the balsamic vinegar and crushed garlic. Once cooled slightly pour into the Char-Griller basting bucket.
Make the skewers by threading on the marinated lamb and haloumi, alternating them until all lamb and haloumi is used. You should make 6-8 skewers.
Prepare and pre-heat the BBQ for medium to hot direct cooking.
Coat the pears in the brown sugar and grill the sliced pear for 2-3 minutes each side and set aside for the salad. Roast the walnuts in a skillet for a minute being careful not to burn them. Set aside to cool
Cooking over direct heat and sear the lamb on all sides. Baste with the balsamic mix, every time you turn the skewers, and you will see the balsamic mix start to caramelise on the haloumi. Turn regularly and cook lamb to your preference.
To make the salad mix the baby lettuce leaves, grilled pear and walnuts together. Drizzle with the lemon and honey vinaigrette. Any leftover vinaigrette will keep in the pantry for up to 5 days.

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Ingredients

800g lamb rump, trim excess fat and remove silverskin, cubed 1 ½ cm
1 block of haloumi, cut into 1 ½ cm cubes
½ cup fresh mint, roughly chopped (reserve 1T for balsamic glaze)
1 tablespoon olive oil
Salt and pepper for seasoning
70 grams butter
3 tablespoons of balsamic vinegar
1 clove garlic, crushed

For the Salad

120g of mixed baby lettuce leaves
2 pears, cored and sliced
1 tablespoon brown sugar
1/3 cup walnuts, toasted
2 Tablespoons red wine vinegar
1 tablespoon Dijon mustard
½ teaspoon dried oregano
¼ cup olive oil
Pinch of salt and pepper
2 Tablespoons lemon juice
1 heaped teaspoon honey

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