GRILLED LAMB LOIN WITH TOMATO AND CUCUMBER RAITA AND ISRAELI COUSCOUS

Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous image

Provided by Merritt Watts

Yield Makes 4 servings

Number Of Ingredients 14

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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

Steps:

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.