My preference is to cook these on the barbecue. They are absolutely fantastic—the haloumi gets all brown and crunchy on the outside and soft and gooey on the inside; the saltiness of the cheese works perfectly with tender pieces of lamb…oh, so succulent and juicy.

You’ll need:

2 tbs oil
¼ cup freshly squeezed lemon juice
1 tbs fresh rosemary, finely chopped
1 tbs fresh oregano, finely chopped
2 cloves garlic, finely chopped
300–400g lamb back strap (fillet), trimmed of any sinew and fat
200g haloumi, cut into 3cm pieces

Combine oil, lemon juice, herbs and garlic in a large glass bowl. Cut lamb into 3cm pieces, add to the bowl and allow marinate for 30 minutes.

On kitchen skewers, thread a piece of lamb then a piece of haloumi, leaving a slight gap between them (just a few millimetres), and repeat until your skewers are full (remember to leave a couple of centimetres free on either end of each skewer). Brush the skewers with the marinade and cook over medium heat on the barbecue (grill or frypan), turning frequently, until the lamb is done to your liking.

To accompany it, we lightly toast flatbread and mix together a green salad with a similar dressing to the marinade ingredients.

When entertaining, this is an ideal dish to include as part of a Mediterranean feast.

N.B. For a more herby flavour you could also add parsley and thyme to the marinade.