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1
Heat the oven to 375 degrees F.
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2
Place the pine nuts on a sheet pan and toast until golden, 3 to 5 minutes.
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3
Set aside and leave oven on.
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4
Bring beef stock to a simmer in a small saucepan.
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5
Add the butter and stir in the couscous.
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6
Cover the pot and remove from the heat.
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7
Let sit for 5 to 10 minutes.
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8
Fluff the couscous with a fork and place into a medium bowl.
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9
Stir in the toasted pine nuts, lemon zest and juice, tomatoes, 1 tablespoon of the chopped mint, chorizo, feta cheese and all but 3 tablespoons of the cucumber.
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10
Add salt and pepper to taste.
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11
Cover and set aside to cool.
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12
Butterfly the loin, lay in the couscous stuffing and tie with butcher twine.
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13
In a small bowl combine the cumin, olive oil, salt and pepper, to taste.
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14
Brush all sides of the lamb loin with the flavored oil.
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15
Heat a saute pan big enough to hold the loin, brush with oil.
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16
Place the loin in the pan and cook, turning until seared on all sides, about 2 minutes per side.
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17
Transfer to a sheet pan to finish cooking in the oven, about 5 minutes.
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18
Meanwhile, in a small stainless bowl, mix the yogurt with the remaining mint and cucumber.
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19
To serve, slice couscous Lamb loin and place on toasted crostini.
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20
Garnish with Yogurt Sauce and Fresh Mint.
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21
A viewer, who may not be a professional cook, provided this recipe.
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22
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
