Grilled Lamb with Oriental Spices and Tabbouleh

The combination of lamb loin with couscous, spices and yogurt results an explosion of flavors and textures. This piece of lamb is a cut made just above the animal's leg and is usually cooked whole on the griddle, then sliced at the moment of serving.

Since it is a naturally fatty meat, I recommend that you Always cook the lamb on the griddle or the grill with the minimum amount of oil or fat for cooking 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 which type of grill to use, I recommend doing it on a an iron one. It is ideal for turning the heat to maximum 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, because by reaching high temperature it sears the meat instantly and thus retains all its flavor.

Le Creuset round iron grill

Ingredients (for 4 people)

• 70 g of raw couscous
• 85 ml of boiling water
• 400 g of lamb loin in two pieces
• 2 tablespoons of sumac or any spicy seasoning
• 2 tablespoons of extra virgin olive oil plus extra to serve
• 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 avocado chopped
• 100 g of crumbled feta cheese
• 500 g of cherry tomatoes to serve
• Natural 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 to the couscous, mixing well. Set aside.
3. We preheat our Le Creuset grill over medium heat. Meanwhile, mix the sumac or spices together with the oil, salt and pepper. Add the lamb to the bowl so it is coated with the mixture.
4. When the grill is hot, we cook the meat for about 3-4 minutes per side on the grill, until it reaches the doneness we like best, although it's good to know that this meat is usually eaten rare.
5. To serve, place some couscous at the base of the plate, top with the lamb, sprinkle with freshly ground black pepper and serve alongside the tomatoes and yogurt.