Lamb & Haloumi on Rosemary

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Makes: 20 meatballs

Recipe created for us by Sarah, From The Kitchen

EDIBLE FLOWERS: Read here for more information about which blooms are edible, how to prepare them and more edible flower recipes.

INGREDIENTS

  • 500g lamb mince
  • ½ small onion, finely chopped
  • 2 cloves garlic, crushed
  • ¼ cup breadcrumbs
  • 1 tsp finely chopped fresh rosemary
  • 1 egg, lightly whisked
  • finely grated zest of 1 lemon
  • 3 Tbsp Barker's Red Pepper & Chilli Jelly
  • 200g haloumi, cut into 20x 10g cubes
  • 10 skewers or rosemary stems, 2/3 of the leaves stripped, flowers reserved
  • 2 Tbsp olive oil

METHOD

  1. Mix all ingredients except haloumi together in a bowl.
  2. Roll into 20 small balls and refrigerate on a tray lined with baking paper for 30 minutes.
  3. Thread 1 meatball and 1 square of haloumi onto a skewer and repeat.
  4. Squash the meatballs gently into an oblong shape as you thread them onto the skewers.
  5. Heat a flat grill plate to a medium heat and brush lightly with oil.
  6. Cook skewers for about 3 minutes each side (12 minutes total) or until cooked through (start with 1 kebab to test – cooking time may vary slightly dependant on the heat of the grill and the size of the meatball)
  7. Serve kebabs immediately with Red Pepper & Chilli Jelly.
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