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April 11, 2024

American Lamb Citrus Halloumi Salad

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Recipe Provided By
"Two Purple Figs"
Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Servings

4

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

Lamb Ingredients:

3-4 American Lamb Boneless Sirloin Chops  

1 teaspoon avocado oil

 

Seasoning: 

1 teaspoon salt and pepper

1/2Tablespoon Oregano 

1 teaspoon Onion flakes

1/2 teaspoon Aleppo peper flakes

1 teaspoon Paprika

1 1/2 teaspoon granulated garlic

 

Halloumi Salad:

1 block Halloumi cheese, cut into slices 1/2 inch thickness

2 Tablespoons olive oil

2 cups arugula 

1 grapefruit, segmented 

2 blood orange, segmented 

2 cara cara orange segments

1/2 cup slivered Almonds 

2 Tablespoons olive oil

1/2 teaspoon Aleppo pepper flakes

1 large avocado or 2 small ones, peeled and cut into slices

1/2 red onion, sliced

 

Citrus Dressing:

1 1/2 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup citrus juice (from the oranges and grapefruit above)

1 teaspoon Apple cider vinegar

1/4 teaspoon each salt and pepper1/4 cup olive oil

 

Directions

 

  1. Preheat the oven to 375 degrees F.

  2. Ask your butcher for American lamb before buying. If you’re unable to find local American sirloin chops, ask for a boneless leg of lamb instead. 

  3. Season the lamb on both sides with the seasoning mix and rub well.

  4. Preheat an indoor or outdoor grill on medium high and sear the seasoned sirloin for 5-6 minutes on each side until golden. 

  5. The USDA recommends cooking lamb until the internal temperature is 145 degrees F. You can check that using a meat thermometer inserted in the most central part of the meat.

  6. Remove the lamb from the grill and let it rest for 3-5 minutes before slicing. 

  7. While thew lamb is cooking, you can start to make the salad. 

  8. Place 2 tablespoons of olive oil in a nonstick pan over medium heat and sear the halloumi cheese slices for 2 minutes per side until golden,

  9. You can alternatively grill the halloumi. 

  10. In a separate or using the same skillet, add the sliced almonds (use extra olive oil if needed - up to 2 Tablespoons) and the Aleppo pepper or chilli flakes. 

  11. Toast the nuts until golden and remove from the skillet right away, otherwise they may burn.

  12. Start assembling the salad by starting with the arugula, layer the mixed citrus segments, halloumi cheese, avocados and onions. 

  13. Make the citrus vinaigrette by whacking all ingredients in a small jar until smooth. 

  14. Slice the lamb sirloin to about half an inch slices (make them thicker or thinner to your taste). 

  15. Arrange the sliced lamb on one half of the plate.

  16. Drizzle the vinaigrette generously over the salad and lamb. 

  17. Enjoy!

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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