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cut: loin Lamb & Halloumi Pin Wheels

  • Meat Lamb
  • Cut Loin

Another cracker to try in your cabinet, the lamb pinwheel.

Ingredients

 

Ingredients 1 Unit 5 Units 10 Units
Lamb Loin Boneless 1 5 10
Pesto Paste 45gr 225g 450g
Halloumi Cheese Battons 2 x 5cm 10 x 5cm 20 x 5cm
Sun Dried Tomatoes 8 slices 40 slices 80 slices
Baby Spinach leaves      
Skewers 5 25 50
       
Garnish optional      
Chopped Basil      
Pomegranate seeds       

Preparation


BUTCHER – PREPARATION/METHOD

  1. Bone out lamb loin and take off the skin from the back tail.
  2. Remove thick fat carefully and flatten tail with mallet
  3. Butterfly out lamb loin from the fillet side.
  4. Spread majority of the pesto paste over lamb loin leaving some before slicing.
  5. Layer in the baby spinach and sundried tomatoes
  6. Lay out halloumi batons across.
  7. From the fillet side start rolling until you form a roll.
  8. Place skewers evenly along lamb loin roll.
  9. Brush on remaining pesto paste over the top of lamb loin roll.
  10. Slice between each skewer to create each kebab.

 

Garnish

  • You can garnish with chopped basil and pomegranate seeds
  • You can also add a layer of prosciutto after pesto to give extra flavour.

 

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

  • Bake in oven for 45 minutes on 180 degrees Celsius.
  • Grill on BBQ for 7 minutes one side and then 6 minutes other side.