Gather the family and enjoy wrapping the delicious lamb in Lebanese bread.
Serves 4 | Prep 2 minutes | Cook 10 minutes
Bring the lamb to room temperature before cooking, to help cook quickly and more evenly. Season generously with sea salt and cracked pepper.
Heat a large non-stick frying pan, over medium high heat, add 1 tbsp. olive oil.
Cook the backstraps for 4 minutes. Turn. Cook the second side for a further 3 minutes.
Remove to a cutting board to rest for 5 minutes before slicing to serve.
Into the pan juices add the tomatoes, season with salt, pepper and a splash of lemon juice.
Sauté, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Into the pan, place the haloumi slices.
Cook for 1 to 2 minutes, gently turn and splash with a good squeeze of lemon juice.
When golden in colour, remove from the pan and serve on a platter with lamb and tomatoes.
4 lamb backstraps
500g cherry tomatoes
180g packet of haloumi, sliced 1cm thick