Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous
Photo by Kano Okado

Ingredients

  • 1 cup heirloom cherry tomatoes
  • ¼ cup fresh basil
  • 1 tablespoon fresh mint
  • 3 sprigs fresh thyme
  • 1/8 teaspoon confectioners? sugar
  • ¾ cup Israeli couscous
  • 8 ½ teaspoons olive oil
  • + 7 more ingredients
    • 4 cloves garlic
    • 1 medium vine-ripened tomato
    • ¼ cup cucumber
    • 1 pound lamb tenderloin
    • ¼ cup fat-free Greek yogurt
    • 3 sprigs fresh rosemary
    • 1 teaspoon cumin seeds, toasted 1 minute in a dry skillet

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...

View full recipe at Epicurious

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