Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The lamb in this dish from Cress Restaurant lends immunity-building zinc. For extra fresh flavors, pluck the rosemary, thyme and mint from plants purchased at a garden center; they'll flourish in a sunny window, so you can use them over and over. 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 |
Directions:
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 375°F. 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 375°F). 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.
2. Per serving; 339 calories, 11.9 g fat, 3.1 g saturated, 27.6 g carbohydrates, 1.1 g fiber, 29.5 g protein Nutritional analysis provided by Self
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