Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous Recipe

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.

No additional tips available.

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

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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.

Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous

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