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



  • 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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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Barbecued Lamb, Eggplant and Haloumi.


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