- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Total: 55 minutes
- Serves 4
1 Thomas Farms® Butterflied Leg of Lamb (about 1 pound), unfolded
¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
8 mini pita breads, warmed
8 ounces halloumi cheese, pan-fried
2 mini cucumbers, cut into spears
2 fresh figs, quartered
1 cup tzatziki sauce
1 cup baba ghanoush or hummus
1 cup crunchy chickpeas or Marcona almonds
1 cup roasted peppers
½ cup mixed olives
- Heat the oven to 400°F. Mix the oil, lemon juice, rosemary, and thyme in a shallow dish. Add the lamb and turn to coat. Season the lamb with salt and pepper. Heat a 12-inch cast iron skillet over medium-high heat. Add the lamb to the skillet and cook until well browned on all sides.
- Place the skillet into the oven and roast the lamb for 15 minutes or until the internal temperature reaches 135°F. for medium rare or until desired doneness. Remove the lamb to a cutting board and let stand for 10 minutes.
- Cut the lamb into thin slices. Arrange the lamb on a large charcuterie board with the remaining ingredients.
To pan-fry the halloumi cheese, cut cheese into ¼-inch thick slices. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cheese and cook for 3 minutes or until the bottom is lightly browned. Turn the cheese over and cook for another 3 minutes or until it gives a bit when pressed but is not melted.