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Categories:
lamb lamb loin fillet olive oil lemons parsley garlic crusty bread MINTED COUSCOUS couscous tomatoes mint green onion
Viewed: 50 - Published at: 9 years agoIngredients
- None None FOR THE GREEK GRILLED LAMB
- 1 lb lamb loin fillet, trimmed
- 1/4 cup olive oil
- 2 None lemons, peel grated and lemons juiced
- 2 tbsp chopped parsley
- 4 cloves garlic, crushed
- None None Tzatziki and crusty bread, to serve
- None None FOR THE MINTED COUSCOUS
- 1 cup couscous
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup chopped mint
- 1 None green onion, chopped
Method
- Place lamb in a shallow dish. Combine remaining ingredients in small bowl. Season to taste and pour over lamb, tossing well to coat. Cover and refrigerate for at least 20 mins.
- For the couscous, combine 1 cup boiling water and couscous in a bowl. Let stand, covered, for 10 mins, until all liquid has been absorbed.
- Preheat the grill to medium-high. Grill lamb for 3-4 mines each side, or until cooked to desired doneness, basting occasionally with marinade.
- Fluff couscous with a fork. Stir in sun-dried tomatoes, mint and onion. Slice lamb and serve with couscous, tzatziki and crusty bread.
