Method
" Place Campbell"s Real Stock, garlic, coriander, cumin, lemon and thyme in a bowl. Mix well then pour half into another bowl
" Add lamb to one bowl and haloumi, zucchini and capsicum to the other. Leave to marinate for 15 minutes. If time permits, for a stronger flavour, marinate for 1 hour
" Whilst the vegetables are resting, pre-heat a BBQ. Place lamb on the char-grill plate and cook for 5 minutes each side, or until cooked to your liking, basting occasionally with the lamb marinade and turning once. Transfer the lamb onto a plate, cover and allow to stand
" Meanwhile, place the vegetable and haloumi mixture on the hotplate and cook for 8 minutes, basting occasionally with the vegetable marinade. Serve with the lamb
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Ingredients
1 x 375ml pack Campbell"s Real Stock - Beef
2 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
Rind of 1 lemon
1 tablespoon fresh thyme
1kg lamb fillet
200g Haloumi cheese, diced
2 zucchinis, cut into long strips
2 red capsicums, diced