---

Celebrate the flavours of the Mediterranean with tender lamb, in-season grilled peaches and halloumi for easy, no-fuss summer entertaining. 

Preparation and cook time: 30 mins | Serves: 4

12 lamb cutlets

 Marinade

• 2 tbsp. olive oil
• 2 tbsp. red wine vinegar
• 1 tsp Dijon mustard
• 3 garlic cloves, finely chopped
• ½ tsp dried oregano
• ½ tsp thyme
• Juice from half a lemon
• Salt and pepper, to taste

Dipping sauce

• Spring onions, green leafy part
• 1 cup Greek yoghurt
• 2 tsp. honey
• 1-2 tbsp. water
• Juice from half a lemon
• Salt and pepper, to taste
• Crushed pistachio

Salad

• 200g halloumi, sliced
• 4 peaches, sliced
• 100g (3-4 cups) mixed salad leaves
• Olive oil
• Salt and pepper

Method

1. In a bowl, combine all marinade ingredients
2. Pour over to marinade lamb cutlets and turn to coat
3. Preheat the barbecue grill to medium-high and brush over with oil.
4. Cook the marinated lamb cutlets for two minutes on each side for medium-rare.
5. Grill halloumi and peaches, turning quickly to avoid burning the halloumi.
6. Remove lamb cutlets and dip into crushed dipping/sauce and then pistachio for party food or place all cutlets on serving platter and drizzle dipping/sauce and sprinkle with pistachio.
7. For the dipping sauce, combine all ingredients in a bowl (except pistachio) and set aside.
8. Make a simple seasonal salad and serve with halloumi and peaches, drizzled with olive oil.