Grilled Lamb And Couscous Salad
This recipe features succulent grilled lamb served over flavor-packed Israeli couscous, infused with hints of mint and lemon, then artfully plated alongside a vibrant bed of mixed baby greens. It's a delightful balance of savory and fresh flavors, perfect for a special dinner that's both satisfying and sophisticated.
— Constant Cookbook
Ingredients
- 1 1/4 lb. boneless leg of lamb, cut into thick slices
- 2 Tbs. plus 1/4 cup olive oil
- Salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 1/4 tsp. dried thyme
- 1 Tbs. canola oil
- 1 small yellow onion, finely chopped
- 1 1/2 cups Israeli couscous
- 2 cups chicken broth
- 1/4 cup minced fresh mint
- Juice of 1 lemon
- 2 oz. mixed baby greens
Instructions
- <b>Season the lamb</b>
- Place the lamb in a large baking dish and brush both sides with the 2 Tbs. olive oil. Season generously with salt and pepper and the thyme. Let stand for up to 1 hour at room temperature or up to 2 hours in the refrigerator (return to room temperature before cooking).
- <b>Cook the couscous</b>
- In a saucepan over medium heat, warm the canola oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the couscous and cook, stirring, until just beginning to brown, about 6 minutes. Add the broth, the 1 tsp. salt and a pinch of pepper. Bring to a boil, reduce the heat to low, cover and simmer until the couscous is tender and all the liquid is absorbed, about 8 minutes. Remove from the heat and stir in the 1/4 cup olive oil and the mint.
- <b>Cook the lamb and assemble the salad</b>
- Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a grill pan over high heat. Place the lamb slices on the grill rack or in the grill pan and cook, turning once, for 2 to 3 minutes per side for rare or medium-rare. Transfer to a cutting board and let rest for 5 minutes. Cut into thin strips. Add the lemon juice to the couscous. Taste and adjust the seasonings with salt and pepper, then fluff with a fork. Spoon the couscous onto individual plates and surround with the salad greens. Top with the lamb and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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