This lamb salad was inspired by my trip to the Mediterranean. Warm ground lamb meets cool creamy halloumi for a gluten-free Greek meal that can't be beat!
- 1 lb ground lamb
- 6oz. halloumi cheese
- 1 lemon
- small handful parsley
- small handful cilantro
- small handful mint
- 1/2 English cucumber (cubed)
- 1/2 small red onion (thinly sliced in half-moons)
- ~1/4 cup olive oil (extra-virgin)
- salt + pepper
- Put a cast-iron skillet on the stove and get it blazing hot.
- Season lamb with salt, pepper, and the zest of a lemon. Add to the skillet and smash it around to make a big lamb pancake that covers the bottom of the pan. Cook on medium-high undisturbed for 8-10 minutes. The bottom should be REALLY crispy.
- Meanwhile, chop herbs into oblivion, and add olive oil and the juice of one lemon to them. You’ should add olive oil until the herbs are spoonable and can be poured over the salad like a “dressing.” Roughly 1/4 cup. Add salt and pepper. Taste and add more lemon or salt if needed. It should be bright and acidic.
- Once the bottom of the lamb is crisp, flip and finish cooking for 1 more minute on the other side. Then remove it from the pan with a slotted spoon, leaving behind most of the grease.
- Place lamb on a large plate. Top with crumbled halloumi, cucumbers, red onion, and then drizzle herb dressing on top. You can also add more sliced lemons and some extra mint on top. Maldon salt + chili flakes don’t hurt either!
- You can serve this immediately, but it will also taste great if left to marinate for a few hours before serving. If you want to turn this into a more complete meal, serve alongside couscous!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: lamb, lamb salad, halloumi, halloumi salad, crispy lamb, lamb herbs, middle eastern salads