Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Name: Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters heirloom cherry tomatoes, halved; 0 teaspoons confectioners sugar; 59 milliliters seeded and roughly chopped cucumber; 1 teaspoon cumin seeds, toasted 1 minute in a dry skillet; 59 milliliters chopped fresh basil; 1 Tbsp chopped fresh mint; 3 sprigs fresh rosemary; 3 sprigs fresh thyme; 4 cloves garlic; 59 milliliters fat-free Greek yogurt; 177 milliliters Israeli couscous; 454 grams lamb tenderloin; 3 teaspoons olive oil; 1 medium vine-ripened tomato, thinly sliced

Grilled Lamb Loin With Tomato and Cucumber Raitan and Israeli Couscous might be just the main course you are searching for. This recipe makes 4 servings with 492 calories, 25g of protein, and 30g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Only Head to the store and pick up israeli couscous, thyme, garlic, and a few other things to make it today. It will be a hit at your The Fourth Of July event.

Instructions

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.

Ingredients you will need

Garlic

Rosemary

Herbs

Thyme

Cooking Oil

Equipment you will use

Food Processor

Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour.

Ingredients you will need

Garlic

Lamb

Dry Seasoning Rub

Equipment you will use

Glass Baking Pan

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.

Ingredients you will need

Salt And Pepper

Tomato Slices

Cumin

Cucumber

Tomato

Coffee

Spread

Yogurt

Sugar

Mint

Cooking Oil

Equipment you will use

Baking Sheet

Blender

Oven

Transfer to bowl and refrigerate until ready to eat.

Equipment you will use

Bowl

Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium.

Ingredients you will need

Lamb

Equipment you will use

Grill

Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates.

Ingredients you will need

Couscous

Lamb

Equipment you will use

Grill

Serve with 1 tablespoon raita per plate.

Ingredients you will need

Raita

Self

Equipment

Ingredients

Servings:

237milliliters

heirloom cherry tomatoes, halved 0teaspoons

confectioners' sugar 59milliliters

seeded and roughly chopped cucumber 1teaspoon

cumin seeds, toasted 1 minute in a dry skillet 59milliliters

chopped fresh basil 1Tbsp

chopped fresh mint 3sprigs

fresh rosemary 3sprigs

fresh thyme 4cloves

garlic 59milliliters

fat-free Greek yogurt 177milliliters

Israeli couscous 454grams

lamb tenderloin 3teaspoons

olive oil 1medium

vine-ripened tomato, thinly sliced

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian on the menu? Try pairing with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.