BARBECUED LAMB, EGGPLANT AND HALOUMI

I have made this recipe several times over the years, and it is always a very pleasant meal, full of flavours. I used a grill pan instead of BBQ, and it tasted as good. The combination of oil, honey, garlic, oregano, salt & pepper brushed over the lamb, halloumi and eggplant is absolutely delicious!! If you cannot find baby eggplants, you can use the bigger ones but cut into 1cm rounds. You can also use bought tzatziki if you prefer it, but I find that it is much better to make your own, and it takes only a few minutes! This is a lovely, easy and fast meal. You can have it at the table in about 30 minutes.

Ingredients
2 Tbsp olive oil
2 tsp honey
2 cloves garlic, crushed
1 tsp chopped fresh oregano leaves
Sea salt and freshly ground black pepper
4 x 100g lamb leg or rump steaks
2 baby eggplants, halved
150g haloumi, cut into 4 slices
1 lemon, halved
50g rocket leaves
Olive oil for drizzling

Tzatziki
1/2 Lebanese cucumber, grated
200g Greek yoghurt
1 Tbsp extra virgin olive oil
1 Tbsp finely chopped mint leaves
1 tsp finely chopped dill fronds
1 garlic clove, crushed
1 tsp lemon juice, or to taste

Method
To make the tzatziki, mix all the ingredients in a bowl. Set aside.
Preheat a barbecue or char-grill pan over medium-high heat. Combine the oil, honey, garlic, oregano, salt and pepper and brush over the lamb, eggplant and haloumi. Cook the lamb, eggplant and haloumi on the barbecue or char-grill pan with the lemon, flesh-side down, for 3 minutes each side or until the lame is cooked to your liking, eggplant is tender and halloumi is golden. Divide between serving plates with the rocket leaves and serve with a squeeze of the grilled lemon, a drizzle of olive oil, the tzatziki and char-grilled bread.

Serves 2

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