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Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This elegant grilled lamb loin dish is a sophisticated take on high-protein dining, combining tender meat with a refreshing Middle Eastern-inspired salad. The lamb is marinated in a fragrant blend of rosemary, thyme, and garlic, providing a savoury depth that pairs beautifully with the nutty texture of Israeli couscous. A vibrant mix of heirloom cherry tomatoes and fresh basil adds a burst of sweetness and colour, making this a perfect choice for a nutritious evening meal or a light weekend lunch.

Providing a unique twist on traditional accompaniments, the homemade raita features roasted vine tomatoes and toasted cumin seeds for a smoky, complex flavour. The addition of cool Greek yoghurt and cucumber ensures a balanced finish that complements the grilled lamb perfectly. Rich in protein and packed with fresh herbs, this well-rounded recipe is both satisfying and wholesome, offering a restaurant-quality experience from the comfort of your own kitchen.

Ingredients for 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 teaspoons plus 2 tablespoons olive oil
450g lamb tenderloin
180ml Israeli couscous
150g 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
40g fat-free Greek yoghurt
40g seeded and roughly chopped cucumber
1/8 teaspoons confectioners' sugar
1 tablespoon chopped fresh mint

How to make Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoons 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 teaspoons oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 191°C. 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, yoghurt, 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 191°C). 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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.