Step 1

For herbed honey butter, combine all ingredients in a bowl and set aside.

Step 2

Alternating, thread 3 pieces each lamb and haloumi onto each skewer, then brush with the oil. Heat a large frypan over medium-high heat. Working in batches, cook skewers for 1-2 minutes each side. Add 1 tbs herbed butter to the pan, then baste skewers and cook for a further 1-2 minutes until charred and glossy. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.

Step 3

Meanwhile, return pan to high heat and cook the lemon, cut-side down, for 1-2 minutes until charred.

Step 4

Squeeze lemon over skewers and scatter with torn mint leaves to serve.