Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Succulent grilled lamb tenderloin marinated in fresh herbs and garlic, served with pearl-like Israeli couscous tossed with cherry tomatoes and basil, accompanied by a cooling cucumber-yogurt raita with roasted tomatoes and aromatic spices.

4 servings

2 hr

Published October 4, 2025

Ingredients

•3 sprigs fresh rosemary
•3 sprigs fresh thyme
•4 cloves garlic
•2½ tablespoons olive oil
•1 pound lamb tenderloin
•¾ cup Israeli couscous
•1 cup heirloom cherry tomatoes
•¼ cup fresh basil
•1 medium vine-ripened tomato
•1 teaspoon cumin seeds
•¼ cup fat-free Greek yogurt
•¼ cup cucumber
•⅛ teaspoon confectioners sugar
•1 tablespoon fresh mint

Cooking Instructions

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.
120 min

Ingredients

•3 sprigs fresh rosemary

•3 sprigs fresh thyme

•4 cloves garlic

•2½ tablespoons olive oil

•1 pound lamb tenderloin

•¾ cup Israeli couscous

•1 cup heirloom cherry tomatoes

•¼ cup fresh basil

•1 medium vine-ripened tomato

•1 teaspoon cumin seeds

•¼ cup fat-free Greek yogurt

•¼ cup cucumber

•⅛ teaspoon confectioners sugar

•1 tablespoon fresh mint

Cooking 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. 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.

120 min