Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous
Succulent grilled lamb tenderloin marinated in fresh herbs and garlic, served with pearl-like Israeli couscous tossed with cherry tomatoes and basil, accompanied by a cooling cucumber-yogurt raita with roasted tomatoes and aromatic spices.
Ingredients
- •3 sprigs fresh rosemary
- •3 sprigs fresh thyme
- •4 cloves garlic
- •2½ tablespoons olive oil
- •1 pound lamb tenderloin
- •¾ cup Israeli couscous
- •1 cup heirloom cherry tomatoes
- •¼ cup fresh basil
- •1 medium vine-ripened tomato
- •1 teaspoon cumin seeds
- •¼ cup fat-free Greek yogurt
- •¼ cup cucumber
- •⅛ teaspoon confectioners sugar
- •1 tablespoon fresh mint
Cooking Instructions
- 1.
Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.
120 min
