Barbecue lamb loin, yoghurt, tabbouleh and chimichurri

Barbecue lamb loin, yoghurt, tabbouleh and chimichurri.
Barbecue lamb loin, yoghurt, tabbouleh and chimichurri.

8 lamb loins, about 180g each
3 cloves peeled garlic
1 Tbsp sumac
1 Tbsp cumin seeds, lightly toasted
100ml vegetable oil
300g natural unsweetened yoghurt
1 lemon
1 clove peeled garlic
50ml extra virgin olive oil
salt and cracked pepper
Combine yoghurt and olive oil in a bowl. Zest the lemon into the yoghurt and then squeeze in the juice, to taste. Grate the garlic and add to the yoghurt. Season to taste with salt and freshly cracked pepper.
150g fine bulgur wheat
2 Tbsp chopped dried apricots
2 Tbsp raisins, soaked in warm water until soft
2 Tbsp chopped pitted dates
2 Tbsp chopped toasted almonds
2 Tbsp toasted pinenuts
1 bunch coriander
Tabbouleh dressing
1 Tbsp toasted cumin seeds, ground to a powder
2 Tbsp lemon juice
2 Tbsp lime juice
150ml vegetable oil
1 bunch fresh coriander
2 Tbsp red wine vinegar
100ml olive oil
1 clove raw garlic
Blend ingredients in a food processor to a smooth sauce.

To make the tabbouleh and dressing: Combine lemon juice, lime juice, ground cumin seeds and vegetable oil in a small container with a lid. Shake to combine and season with salt to taste. Shake the dressing again to mix before using. Cook the bulgur wheat in boiling water for about five minutes until soft, drain and set aside. Finely chop the coriander and mix with the cooked wheat, fruit and nuts and add dressing, to taste.

To cook the lamb: Blend cumin seeds, sumac, garlic and oil in a food processor until smooth. Trim any silver skin from the lamb loins, then mix the meat with the marinade. Refrigerate, covered, for one hour.
Preheat oven to 180˚C and preheat barbecue or grill pan to medium-high heat. Season the lamb loins with salt and grill for one or two minutes on all sides. Place in the oven for two minutes, turning over after one minute. Remove from the oven and rest for five minutes.

To serve: Carve each lamb loin into six pieces. Place a spoonful of the yoghurt on to each plate and a generous amount of the tabbouleh next to it. Finish with the carved lamb and a generous spoon of the chimichurri over the top.

Chef's tip: The tabbouleh, yoghurt, and chimichurri can all be prepared up to a day ahead, but be sure to dress the tabbouleh just before serving. Any leftovers make a simple salad for lunch the following day.