The lamb lion with tomato and cucumber raita and Israeli couscous lends immunity-building zinc. For extra fresh flavors, pluck the rosemary, thyme and mint from plants purchased at a garden centre; they’ll flourish in a sunny window, so you can use them over and over.
- 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
- Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and ½ teaspoon oil in a food processor until smooth.
- Place lamb in a 13”x 9” glass baking dish, rub with garlic mixture, cover and refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 min 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 min. 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 a bowl and refrigerate until ready to eat.
- Heat grill to medium-high heat. Grill lamb, about 2 min. per side for medium. Remove from grill and let rest 10 min., cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates, serve with 1 tablespoon raita per plate.