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

As for what type of grill to use, I recommend doing it on a cast iron . It is ideal for setting the heat to maximum power without worrying about damaging any nonstick, but without a doubt the best virtue is that it is the best way to enjoy all the flavor of the meat, because when it gets too hot it seals the meat instantly and retains so all its flavor.

Le Creuset round 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 peeled and seeded cucumbers, chopped
• 1 avocado chopped
• 100 g crumbled feta cheese
• 500 g of cherry tomatoes to serve
• Plain Greek yogurt to serve

Preparation

1. Cover the couscous with the 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. We booked.
3. We pre-heat our Le Creuset grill over medium heat. Meanwhile, we mix the sumac or spices together with the oil, salt and pepper. Add the lamb to the bowl so that it is soaked in 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 the point that we like the most, although it is good to know that this meat is usually eaten rare.
5. To serve, place some couscous on the bottom of the dish, top with the lamb, sprinkle with freshly ground black pepper and serve alongside the tomatoes and yoghurt.