Grilled Lamb with Couscous and Yogurt Dressing

For a delicious meal with a Middle Eastern flavour try Ed Baines's lamb with couscous and a cooling yogurt dressing
By Ed Baines
Grilled Lamb with Couscous and Yogurt Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 4 lamb fillets
  • 1 clove garlic, chopped
  • 2 tbsp balsamic vinegar
  • 50 ml red wine
  • 4 sprigs of rosemary
  • 1/3 bunch of mint
  • 300 ml fresh beef stock
  • pinch of sugar
  • black pepper
  • celery salt, for dusting
  • dried oregano, for dusting
  • juice of 1/2 a lemons
  • cooked green beans, to serve

For the cucumber dressing:

  • 1/2 cucumber, finely diced
  • 1 clove garlic, crushed
  • good pinch of salt
  • 1/3 bunch of mint, finely chopped
  • squeeze of lemon juice
  • 1 tbsp olive oil
  • 500g tub of Greek yogurt

For the couscous:

  • 250 g quick-cook couscous
  • 55 g pine kernels, toasted
  • 25 g raisins
  • 1 small bunch of flat leaf parsley, finely chopped
  • 1/3 bunch of mint, finely chopped
  • juice of 2 lemons
  • 8 tbsp olive oil
  • pinch of ground cumin
  • black pepper


1. First make the cucumber dressing. Place the diced cucumber in a sieve and set aside to drain.

2. Place the crushed garlic, salt and mint in a bowl. Add a squeeze of lemon juice and the olive oil and mix well.

3. Fold in the yogurt and the drained cucumber, cover and chill.

4. To cook the lamb, heat the olive oil in a casserole dish. Add the lamb fillets and brown quickly on all sides. Remove the fillets and set aside.

5. Add the garlic, balsamic vinegar and red wine. Add the rosemary and chopped mint.

6. Add the meat stock, a pinch of sugar and season with salt and freshly ground pepper. Simmer gently for 5 minutes.

7. Dust the browned lamb fillets with celery salt and dried oregano and add to the simmering stock. Cover the casserole and cook gently for 5 minutes. Remove the lamb and keep warm.

8. Cook the red wine sauce briskly until reduced. Mix in the juice of half a lemon.

9. Cook the couscous following packet instructions. Once the couscous has been prepared following packet instructions, mix in the pine nuts, raisins, chopped parsley, fresh mint, lemon juice, olive oil, cumin, salt and freshly ground pepper, mixing well.

10. Slice the lamb fillets and serve it on a bed of the couscous with green beans. Drizzle the red wine sauce over the lamb and top it with a generous dollop of the cucumber dressing just before serving.

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