Barbecued Lamb, Pepper and Halloumi Recipe - With Wine Match

The rich flavours of barbecued lamb and pepper combined with salty halloumi need a crisp, fruity but relatively full-bodied red to soften the fattiness of the lamb.
Ingredients
2 TBSP OLIVE OIL

2 TSP HONEY

2 CLOVES GARLIC, CRUSHED

1 TSP OREGANO

SEA SALT AND CRACKED BLACK PEPPER

400G LAMB, CUBED
2 PEPPERS, CUBED

150G HALLOUMI CHEESE, CUT INTO 3CM CUBES

1 LEMON, HALVED

50G ROCKET

OLIVE OIL, FOR DRIZZLING

CHAR-GRILLED BREAD, SALAD AND TZATZIKI, TO SERVE

Recipe Method

1. Preheat a barbecue or char-grill pan over medium-high heat. Thread the lamb, pepper and halloumi onto metal skewers. Combine the oil, honey, garlic, oregano, salt and pepper and brush over the skewers.


2. Cook skewers on the barbecue or char-grill with the halved lemon, flesh-side down, for 3 minutes each side or until lamb is cooked to your liking, aubergine is tender and halloumi is golden.


3. Serve with char-grilled bread, tzatziki on the side, salad and a squeeze of lemon over the top.



Wine Match

A fruity but full-bodied red would go nicely as a pairing for our Barbecued Lamb, Pepper and Halloumi recipe.


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