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Try Donna Hay's Barbecued Lamb, Eggplant and Haloumi.


  • 2 tablespoons olive oil

  • 2 teaspoons honey

  • 2 cloves garlic, crushed

  • 1 teaspoon chopped oregano leaves

  • sea salt and cracked black pepper

  • 4 x 100g lamb leg or rump steaks

  • 2 baby eggplant (aubergine), halved

  • 150g haloumi, cut into 4 slices

  • 1 lemon, halved

  • 50g rocket (arugula) leaves

  • olive oil, for drizzling

  • store-bought tzatziki and char-grilled bread, to serve


  • 1.

    Preheat a barbecue or char-grill pan over medium-high heat.

  • 2.

    Combine the oil, honey, garlic, oregano, salt and pepper and brush over the lamb, eggplant and haloumi.

  • 3.

    Cook the lamb, eggplant and haloumi on the barbecue or char-grill with the lemon, flesh-side down, for 3 minutes each side or until lamb is cooked to your liking, eggplant is tender and haloumi is golden.

  • 4.

    Divide between serving plates with the rocket leaves and serve with a squeeze of the grilled lemon, a drizzle of olive oil, the tzatziki and char-grilled bread.


Find out more about Donna Hay - fast, fresh, simple the show now.

Donna Hay – fast, fresh, simple, Harper Collins $39.99

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