Lamb Loin With Heirloom Tomato Tabouli - cooking recipe

Ingredients

1/4 cup vegetable or olive oil
3 None lamb loin chops
2 tbsp ground cumin
3.5 oz couscous
1 clove garlic, minced
2 tbsp lemon juice
2 tbsp fresh dill, chopped
2 tbsp fresh flat-leaf parsley, chopped
2 tbsp fresh chives, chopped
1 lb mixed baby heirloom tomatoes, halved
1/2 cup plain yogurt
None None lemon wedges, to serve

Preparation

Preheat oven to 425\u00b0F. Drizzle 1 tbsp oil over lamb. Season then sprinkle with cumin. Heat a frying pan over medium heat and sear lamb for 2 mins per side, or until browned. Transfer to a baking tray. Bake for 8 mins for medium, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
Meanwhile, combine couscous with 1 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add 1 tbsp oil, garlic, lemon juice, herbs and tomatoes and toss to combine. Season.
To serve, divide tomato tabouli between serving plates. Top with lamb. Whisk together yogurt and remaining oil then drizzle over top. Season. Serve with lemon wedges.