This recipe for a Grilled Lamb and Halloumi Wrap, is the second of three recipes I’d been sent to try out. You can find the first one here – Halloumi Wrap. This recipe takes a bit longer as you have to make some meatballs using lamb mince, herbs, spices and a Knorr lamb stock cube, which, once mixed together, you leave for an hour. But the end results are worth it – these meatballs are full of flavour and so tender.
The meatballs are simply sizzled in a frying pan – or you could grill them (perfect for a barbecue!), and then wrapped up in a soft tortilla with some cooked halloumi and salad – delish!
- 500g lean minced lamb
- 60g fresh white or brown breadcrumbs
- 1 large onion, finely chopped or grated
- 4 tbsp chopped flat leaf parsley
- 1 tbsp chopped fresh rosemary (or 1⁄2 tbsp dried)
- 1 tsp ground cumin
- 1 tbsp dried mint
- 1/2 tsp dried chilli flakes or paprika
- 1 medium egg
- 1 Knorr Lamb Stock Cube
- Salt and freshly ground black pepper
- 2 tbsp light olive oil
- 250g pack Cypriot halloumi, cut into 6 slices
- 4 tortilla wraps or flat breads - either brown or white
- 2 tomatoes, chopped
- 1 small red onion, thinly sliced
- 80g rocket
- Olive oil and lemon juice, for drizzling
- Pinch of sumac (optional)
- Put the minced lamb, breadcrumbs, onion, parsley, rosemary, cumin, mint, chilli flakes or paprika, egg and Knorr Lamb Stock Cube into a food processor. Season with salt and pepper, then blend for about 30 seconds. Tip onto a plate, then cover and refrigerate for 1 hour.
- Shape the mixture with your hands to create koftas, about the size of ping-pong balls.
- Heat the olive oil in a large frying pan over a medium-high heat. Add the koftas and sizzle for 1 minute, then gently turn them over with a fork or spatula. Cook until crisp and brown. When cooked, drain on kitchen paper.
- Whilst the koftas are cooling down, cook the halloumi in a char-grill pan or dry frying pan until golden on both sides. Warm the tortilla wraps or flat breads over the cooking halloumi.
- Top the warm wraps or flat bread with rocket, tomatoes and red onion. Share the koftas between them and top with the halloumi. Serve, drizzled with a little olive oil and lemon juice and a pinch of sumac (if using).