Name: Grilled lamb with heirloom tomato tabouli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 3 lamb backstraps; 1/4 cup vegetable or olive oil; 2 tablespoon ground cumin; 1 1/2 cup couscous; 1 cup water; 1 clove garlic, crushed; 2 tablespoon lemon juice; 2 tablespoon chopped dill; 2 tablespoon chopped flatleaf parley; 2 tablespoon chopped chives; 500 gram mixed baby heirloom tomatoes, halved; 1/2 cup natural yoghurt; lemon wedges, to serve

Ingredients

3 lamb backstraps

1/4 cup vegetable or olive oil

2 tablespoon ground cumin

1 1/2 cup couscous

1 cup water

1 clove garlic, crushed

2 tablespoon lemon juice

2 tablespoon chopped dill

2 tablespoon chopped flatleaf parley

2 tablespoon chopped chives

500 gram mixed baby heirloom tomatoes, halved

1/2 cup natural yoghurt

lemon wedges, to serve

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Drizzle lamb with 1 tablespoon of oil. Season with salt, then sprinkle with cumin.

3.Heat a char-grill pan or barbecue plate over moderate heat. Char-grill lamb 2 minutes each side, or until browned.

4.Transfer lamb to a baking tray. Bake 8 minutes for medium, or until cooked to your liking. Transfer to a heatproof board. Cover with foil; rest 5 minutes. Slice.

5.Meanwhile, place couscous in a heatproof bowl; stir in boiling water. Cover with plastic food wrap. Set aside 5 minutes, or until liquid is absorbed. Using a fork, fluff and separate grains. Add 1 tablespoon of remaining oil, garlic, juice, herbs and tomato; stir to combine. Season.

6.Whisk yoghurt and remaining oil in a jug.

7.Divide tomato tabouli among serving plates. Top with lamb. Drizzle with yoghurt dressing; season with black pepper. Serve with lemon wedges.

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Ingredients

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