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 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|
|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.
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.