Grilled Lamb Loin With Tomato And Cucumber Raita An

Name: Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 4 cloves garlic; 2 1/2 teaspoon plus 2 tablespoons olive oil; 1 pound lamb tenderloin; 3/4 cup Israeli couscous; 1 cup heirloom cherry tomatoes, halved; 1/4 cup chopped fresh basil; 1 medium vine-ripened tomato, thinly sliced; 1 teaspoon cumin seeds, toasted 1 minute in a dry skillet; 1/4 cup fat-free Greek yogurt; 1/4 cup seeded and roughly chopped cucumber; 1/8 teaspoon confectioners' sugar; 1 tablespoon chopped fresh mint

Servings: persons

3 sprigs fresh rosemary
3 sprigs fresh thyme
4 cloves garlic
2 1/2 teaspoon plus 2 tablespoons olive oil
1 pound lamb tenderloin
3/4 cup Israeli couscous
1 cup heirloom cherry tomatoes, halved
1/4 cup chopped fresh basil
1 medium vine-ripened tomato, thinly sliced
1 teaspoon cumin seeds, toasted 1 minute in a dry skillet
1/4 cup fat-free Greek yogurt
1/4 cup seeded and roughly chopped cucumber
1/8 teaspoon confectioners' sugar
1 tablespoon chopped fresh mint

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 375u00b0F. 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 375u00b0F). 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."]

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 sprigs fresh rosemary, 3 sprigs fresh thyme, 4 cloves garlic, 2 1/2 teaspoon plus 2 tablespoons olive oil, and more.

Yes, Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions