Grilled lamb with oriental spices and tabouleh

The combination of lamb tenderloin with couscous, spices and yogurt results in an explosion of flavors and textures . This piece of lamb is a cut made just above the leg of the animal and is usually cooked whole on the grill, and then cut at the time of serving.

Since it is a fatty meat, I recommend that you always grill or broil lamb with the minimum amount of oil or fat possible. You will see that it is a very tasty meat, and the dish with couscous and spices will give it a special touch that will surprise anyone who tries it.

As for what type of grill to use, I recommend using a cast iron one . It is ideal for putting the heat at maximum power without worrying about damaging any non-stick coating, but without a doubt the best virtue is that it is the best way to enjoy all the flavor of the meat, since by reaching a high temperature it seals the meat immediately and thus retains all its flavor.

Le Creuset round cast iron grill

Ingredients (for 4 people)

• 70 g raw couscous
• 85 ml of boiling water
• 400 g of lamb tenderloin in two pieces
• 2 tablespoons sumac or any hot spice
• 2 tablespoons extra virgin olive oil plus extra for serving
• salt and freshly ground black pepper
• 1 handful of chopped mint leaves
• 1 handful of chopped parsley leaves
• 2 cucumbers, peeled and seeded, chopped
• 1 chopped avocado
• 100 g crumbled feta cheese
• 500 g cherry tomatoes to serve
• Natural Greek yogurt to serve

Preparation

1. We cover the couscous with boiling water and cover it, off the heat, leaving it for about 5 minutes until the water has been absorbed.
2. Add the mint, parsley, cucumber, avocado and feta cheese to the couscous, mixing well. Set aside.
3. Preheat your Le Creuset grill to medium heat. Meanwhile, mix the sumac or spices together with the oil, salt and pepper. Add the lamb to the bowl to coat it with the mixture.
4. When the grill is hot, we cook the meat for about 3-4 minutes on each side on the grill, until it is done to the degree we like it best, although it is good to know that this meat is usually eaten rare.
5. To serve, place some couscous on the base of the plate, top with the lamb, sprinkle with freshly ground black pepper and serve alongside the tomatoes and yoghurt.