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Paprika lamb with tomato and haloumi fattoush salad

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  • Egg free
  • Peanut free
  • Soy free
  • No added sugar
  • Shellfish free
  • Seafood free
  • Contains wholegrains
  • High in dietary fibre
  • High in protein

Try this boneless lamb shoulder with tomato and haloumi for a balanced and flavourful salad. Seasoned with herbs and spices, it makes a lovely light meal.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes, + 15 mins marinating & 5 mins resting time
Paprika lamb with tomato and haloumi fattoush salad

Ingredients

  • 600g pkt Coles Australian Lamb Shoulder Boneless Mini Roast
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 garlic clove, crushed
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) olive oil
  • 2 small pieces wholemeal pita bread
  • 200g haloumi, thickly sliced
  • 2 vine-ripened tomatoes, thinly sliced
  • 375g mixed medley tomatoes, sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1/2 cup mint leaves
  • 1 tbs pistachio dukkah
  • Dill sprigs, to serve

Nutritional information

Per Serve: Energy: 2592kJ/620 Cals (30%), Protein: 40g (80%), Fat: 43g (61%), Sat fat: 15g (63%), Carb: 14g (5%), Sugar: 7g (8%), Fibre: 6g (20%), Sodium: 1657mg (83%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place lamb in a large bowl with the paprika, oregano, garlic, 1 tbs of the lemon juice and 1 tbs of the oil. Season. Gently toss to combine. Set aside for 15 mins to develop the flavours.

  2. Step 2

    Heat a barbecue grill or chargrill on medium-high. Spray the bread with olive oil spray. Cook on the grill for 1-2 mins each side or until crisp. Transfer to a plate.

  3. Step 3

    Add the lamb to the grill. Cook, turning occasionally, for 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

  4. Step 4

    Meanwhile, spray the haloumi with oil. Cook on the grill for 1 min each side or until lightly charred.

  5. Step 5

    Coarsely break the bread into large pieces. Arrange the bread, haloumi, combined tomato, cucumber and mint on a serving platter. Slice the lamb and arrange over the salad. Whisk the remaining lemon juice and oil in a small jug. Drizzle over the salad and sprinkle with the dukkah and dill.

Recipe tip

COOK. STORE. SAVE.
Clever storage: Store your lamb on the lowest shelf in the fridge and use it before the use-by date.

Serve with lemon wedges.

Your new favourite summer main: Paprika lamb with fattoush salad

We love meals that are on the table fast, which makes this flavour-packed salad a winner on so many levels. The meat is cooked on the barbie in next to no time, the fattoush salad ingredients are super colourful and quick to prepare, and the Mediterranean flavours of the finished dish are fresh and summery (no matter what time of year you make it!).

How to prepare the boneless lamb shoulder

The secret to getting this salad done fast is going for a quick-cooking cut of meat, like a boneless lamb roast. Specifically, we’ve used a mini lamb roast. It’s 600g, so plenty to feed the family, but not so big it takes hours to cook. To prepare, simply marinate the lamb mini roast in Mediterranean flavours and set it aside at room temperature 15 minutes before you’re ready to cook. If you want to get ahead, marinate the meat for a few hours in the fridge and then allow the roast to come to room temperature before cooking. The paprika gives this marinade a lovely sweet smoky flavour that is intensified by the time the lamb gets on the BBQ.

Cooking a mini lamb roast

This dish is super simple to make – just start with a clean BBQ, then put the lamb straight onto the grill and turn it with tongs now and then for even cooking. A mini lamb roast’s cook time is about 10 minutes, although this will vary depending on the size. To test if it’s ready, insert a meat thermometer in the centre of the lamb. For medium, it should hit 65°C-70°C.

Should I rest my lamb shoulder mini roast?

Definitely! Resting the lamb after cooking it allows all the juices to redistribute through the meat, which stops it from drying out. Simply cover loosely with foil and finish making your halloumi fattoush salad while the meat rests.

Now for the fattoush salad

A fattoush salad is basically a Mediterranean fried bread salad – although in this case we’ve grilled our bread on the barbie to save time (and it was already on, so why not?). The salad is made with a mix of vibrant tomatoes, cucumber, fresh herbs and for an indulgent touch, halloumi. A great tip for cooking halloumi is to add it on the grill just before you’re ready to serve. If it sits too long after cooking, it will harden and the texture will become ‘squeaky’. You want it melty and piping hot!

Love this recipe?

Explore more Mediterranean flavours with these BBQ recipes: chicken and chorizo grill plate, Mediterranean barbecued lamb chops and Mediterranean-style beef wraps. 

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