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 cut of lamb is taken just above the animal's leg and is usually cooked whole on the griddle, then cut when serving.

Since it's already a naturally fatty meat, I recommend that you always cook lamb on the griddle or the grill with as little oil as possible or as little cooking fat as possible. You'll see it's a very flavorful meat, and the dish with 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 cast-iron one. It's ideal for turning the heat up to maximum without worrying about damaging any non-stick coating, but without doubt its best quality is that it's the best way to enjoy all the meat's flavor, because when it reaches 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 boiling water
• 400 g lamb loin in two pieces
• 2 tablespoons sumac or any spicy seasoning
• 2 tablespoons extra virgin olive oil plus extra for serving
• salt and freshly ground black pepper
• 1 handful chopped mint leaves
• 1 handful chopped parsley leaves
• 2 cucumbers peeled and seeded, chopped
• 1 avocado, chopped
• 100 g crumbled feta cheese
• 500 g cherry tomatoes to serve
• 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 with the oil, salt and pepper. Add the lamb to the bowl so it absorbs the mixture.
4. When the grill is hot, cook the meat for about 3-4 minutes per side on the grill, until it's done to your liking, though it's good to know 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 yogurt.