This excellent recipe combines Moroccan lamb—spiced with cumin, cinnamon and cloves—with the Greek cheese halloumi. Made from sheep's milk, halloumi is super-versatile because it doesn't melt when it's roasted, grilled or pan-fried. More Lamb Recipes

Grace Parisi
October 2009

Gallery

Recipe Summary

active:
10 mins
total:
35 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a large roasting pan, toss the peppers, onion, halloumi and crushed red pepper with 2 1/2 tablespoons of the olive oil. Season with salt and pepper.

    Advertisement
  • In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper and form into four 4-inch patties. Arrange the patties over the vegetables and rub lightly with the remaining 1/2 tablespoon of olive oil. Roast for about 25 minutes, until the vegetables are very tender and the patties are cooked through. Sprinkle the parsley on top and serve with warm pita.

Notes

Halloumi cheese is available at some supermarkets. Feta cheese is a fine substitute.

Suggested Pairing

Serve with a spicy, blackberry-inflected Côtes-du-Rhône from France.