Gather the family and enjoy wrapping the delicious lamb in Lebanese bread.

Serves 4 | Prep 2 minutes | Cook 10 minutes


  1. Bring the lamb to room temperature before cooking, to help cook quickly and more evenly. Season generously with sea salt and cracked pepper.

  2. Heat a large non-stick frying pan, over medium high heat, add 1 tbsp. olive oil.

  3. Cook the backstraps for 4 minutes. Turn. Cook the second side for a further 3 minutes.

  4. Remove to a cutting board to rest for 5 minutes before slicing to serve.

  5. Into the pan juices add the tomatoes, season with salt, pepper and a splash of lemon juice.

  6. Sauté, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Into the pan, place the haloumi slices.

  7. Cook for 1 to 2 minutes, gently turn and splash with a good squeeze of lemon juice.

  8. When golden in colour, remove from the pan and serve on a platter with lamb and tomatoes.


  • 4 lamb backstraps

  • 500g cherry tomatoes

  • 1 lemon

  • 180g packet of haloumi, sliced 1cm thick

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