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Lamb loin with tabouli & spiced yoghurt
Lamb loin with tabouli & spiced yoghurt
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Ingredients:
  • 36.40 gm olive oil
  • 80ml lemon juice
  • 2 garlic cloves, crushed
  • 2 x 250g lamb loin eye
  • Salt & freshly ground pepper
  • 180g yoghurt
  • 1.25 gm ground cumin
  • Large pinch ground cinnamon
  • 4 Roma tomatoes, halved
  • 18.20 gm extra virgin olive oil
  • 170g burghul
  • 1 Lebanese cucumber, diced
  • 2 shallots, finely sliced
  • 250.00 ml chopped fresh continental parsley
  • 250.00 ml chopped fresh mint
  • 1 lemon, juiced
Instructions:
  • Preheat the oven to 180°C. Mix olive oil, 2 tablespoons lemon juice, and half of the garlic in a glass or ceramic dish. Coat the lamb with the mixture, then refrigerate covered for 30 minutes to marinate.
  • For the tabouli, start by placing the tomato halves cut side up on a greased baking tray, seasoning, and lightly drizzling with oil. Roast for 40 minutes. Meanwhile, soak the burghul in water for 10 minutes, then drain and squeeze out any excess liquid. In a bowl, mix the burghul with cucumber, shallots, parsley, mint, lemon juice, and extra virgin olive oil. Season to taste.
  • In a separate bowl, mix the yogurt, cumin, cinnamon, remaining lemon juice, and remaining garlic.
  • Remove the lamb from the marinade and sprinkle with seasoning. Sear in a large frying pan over medium-high heat for 4 minutes on each side. Rest the lamb covered with foil. Plate the tabouli on serving dishes, top with lamb and tomatoes, and drizzle with yogurt before serving.

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