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. 


Serves               4

  • 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.


Recipe Sourced From Self

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