Lamb Loin Chops with Haloumi and Pomegranate Salad
Brush lamb chops with 1 tablespoon oil, sprinkle with coriander and season.
Heat a large char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes. Add the haloumi to pan and cook for 1-2 minutes each side or until golden. Remove from heat.
Meanwhile, combine pomegranate molasses, lemon juice, mustard and remaining oil in a screw-top jar. Season and shake well to combine.
Place baby cos and beans in a large bowl. Drizzle with half the dressing and gently toss to combine. Arrange on serving plates. Top with haloumi and pepitas. Sprinkle with pomegranate seeds and parsley, drizzle with remaining dressing and serve with lamb.
Lamb cutlets, leg steaks or forequarter chops would also work well in this recipe.
Swap haloumi for goats’ cheese, feta or ricotta; swap pomegranate molasses for balsamic vinegar.
Coriander, mint or chives would also be perfect in this recipe.