Recipe

Grilled lamb with heirloom tomato tabouli

Dec 30, 2012 1:00pm
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Grilled lamb with heirloom tomato tabouli
  • 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

Grilled lamb with heirloom tomato tabouli
  • 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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