Grilled Lamb Loin With Tomato And Cucumber Raita And Israeli Couscous
- 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
- 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 375u0b0F. 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 375u0b0F). 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.
rosemary, thyme, garlic, olive oil, tenderloin, couscous, heirloom cherry tomatoes, fresh basil, tomato, cumin seeds, yogurt, cucumber, sugar, fresh mint
Taken from www.epicurious.com/recipes/food/views/grilled-lamb-loin-with-tomato-and-cucumber-raita-and-israeli-couscous-360369 (may not work)