iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cinnamon Rolls with Cream Cheese Glaze

Ingredients:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups (or more) unbleached all purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
3/4 cup (packed) golden brown sugar
2 tablespoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 teaspoon vanilla extract

Instructions:
Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 21/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15x11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4 inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
Roasted Radicchio with Anchovy Vinaigrette, Preserved Lemon, and Breadcrumbs

Ingredients:
1 lemon, thinly sliced
1/2 cup fresh lemon juice
4 teaspoons coarse sea salt
3 tablespoons finely grated Grana Padano or Parmesan cheese
2 tablespoons fresh lemon juice
1 garlic clove, pressed
1/2 2-ounce tin anchovies, drained, minced, 1 1/2 teaspoons oil from tin reserved
Pinch of sugar
5 tablespoons olive oil
4 tablespoons olive oil, divided
1 garlic clove, pressed
2 cups 1/2-inch cubes crustless country white bread
1/4 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper
2 heads of radicchio (about 1 pound total), each cut into 6 wedges with some core attached to each wedge
Shavings of Grana Padano or Parmesan cheese (for garnish)

Instructions:
Mix lemon slices, lemon juice, and coarse sea salt in small skillet. Bring to boil; reduce heat to medium-low, cover, and simmer until almost tender, about 10 minutes. Uncover and cool. Drain lemon slices. Using sharp knife, cut slices in half, then cut pulp away from peel; discard pulp. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Mix cheese, lemon juice, garlic, minced anchovies, and pinch of sugar in medium bowl. Whisk in olive oil and 1 1/2 teaspoons oil from anchovy tin. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
Preheat oven to 350°F. Line rimmed baking sheet with foil. Mix 1 tablespoon olive oil and garlic in medium bowl. Add bread cubes, oregano, and crushed red pepper; sprinkle with salt and pepper. Transfer bread cubes to prepared baking sheet.
Bake bread cubes until golden brown, tossing occasionally, about 20 minutes. Cool. Transfer to work surface. Cover with paper towels. Using mallet or rolling pin, crush bread cubes into breadcrumbs.
Preheat broiler. Line same baking sheet with fresh sheet of foil. Place radicchio wedges in large bowl. Drizzle remaining 3 tablespoons oil over; sprinkle with salt and pepper and toss to coat. Arrange wedges on prepared sheet. Broil until beginning to brown, about 3 minutes. Using tongs, turn radicchio over, fanning leaves out slightly. Broil until radicchio is soft and beginning to brown with some edges beginning to char, watching carefully to prevent burning, about 2 minutes longer.
Return radicchio to same large bowl. Drizzle enough dressing over to coat; toss. Arrange wedges on plates. Sprinkle breadcrumbs over. Top with cheese shavings, arrange a few preserved lemon peel strips over, and serve.
Perciatelli with Roasted Tomato and Almond Pesto

Ingredients:
2 3/4 pounds plum tomatoes, cored, halved, seeded
7 tablespoons extra-virgin olive oil, divided
2 1/2 tablespoons chopped fresh oregano, divided
2 unpeeled large garlic cloves
5 tablespoons whole raw almonds, divided
1/2 teaspoon dried crushed red pepper
1 pound perciatelli, spaghetti, or linguine
Finely grated Parmesan cheese
Ingredient info: Perciatelli are long hollow strands of pasta. Spaghetti and linguine make fine substitutes.

Instructions:
Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
Chicken Soup with Root Vegetables

Ingredients:
1 3 1/4- to 3 1/2-pound reserved roast chicken
1 chicken carcass (reserved from carved roast chicken)
5 quarts water
1 large onion, halved, plus 1 cup chopped
4 peeled garlic cloves; 2 whole, 2 sliced
3 carrots, cut into chunks, plus 1 1/2 cups 1/3-inch cubes peeled carrot
3 celery stalks, cut into chunks
4 Turkish bay leaves, divided
4 large fresh Italian parsley sprigs plus chopped parsley (for garnish)
4 large fresh thyme sprigs plus 2 teaspoons chopped
12 whole allspice
2 tablespoons olive oil
2 cups 1/3-inch cubes peeled celery root
1 1/2 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
1 cup 1/3-inch cubes peeled parsnips
1 teaspoon fine sea salt
Freshly ground black pepper

Instructions:
Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
Strain broth; return to pot and boil until reduced to 7 cups.
Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.
Roast Chicken with Potatoes and Onions

Ingredients:
2 3 1/4-to 3 1/2-pound chickens
8 small fresh rosemary sprigs plus 2 tablespoons chopped
3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves
2 teaspoons fine sea salt plus additional (for seasoning)
1 teaspoon freshly ground black pepper plus additional (for seasoning)
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/2 cup dry white wine
1/2 cup water
Nonstick vegetable oil spray
3 pounds Yukon Gold potatoes, peeled, cut into 3/4-inch wedges
2 large onions, cut through root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil

Instructions:
Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.
Double-Lemon Thumbprint Scones

Ingredients:
3 large lemons
2 cups self-rising flour
1/2 cup plus 2 tablespoons sugar
1 1/4 cups plus 2 tablespoons chilled heavy whipping cream
2 tablespoons (about) cherry
raspberry
or strawberry preserves

Instructions:
Position rack in center of oven and preheat to 425°F. Line large heavy-duty rimmed baking sheet with parchment paper. Finely grate enough peel from lemons to measure 6 teaspoons; set grated peel aside. Squeeze enough juice from 1 lemon to measure 1 tablespoon (seal remaining lemons in plastic wrap and reserve for another use). Whisk flour and 1/2 cup sugar in medium bowl to blend. Add 1 1/4 cups chilled whipping cream, 1 tablespoon lemon juice, and 4 teaspoons finely grated lemon peel; stir gently to combine.
Gather dough together and turn out onto lightly floured work surface; knead briefly, 4 to 5 turns. Pat or roll out dough to 1-inch-thick round. Using 2 1/2-to 2 3/4-inch-diameter cookie cutter or biscuit cutter dipped in flour, cut out rounds. Reroll dough scraps and flatten to 1-inch thickness; cut out additional rounds. Transfer scones to prepared rimmed baking sheet, spacing scones about 1 inch apart. Using thumb, push down center of each scone to make deep indentation. Spoon about 1/2 teaspoon preserves into indentation of each scone.
Whisk remaining 2 tablespoons sugar, 2 tablespoons heavy whipping cream, and 2 teaspoons finely grated lemon peel in small bowl to blend. Brush top of scones generously with lemon glaze. Bake scones until golden and cake tester inserted horizontally into center of scone comes out clean, 18 to 20 minutes. Transfer thumbprint scones to rack and cool slightly. Serve scones warm or at room temperature.
Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts

Ingredients:
1 5-ounce container herb salad mix, 1 cup coarsely chopped roasted red peppers from jar, 1/2 cup walnut halves or pecan halves, toasted, 1 10.5-ounce jar feta cheese in oil with herbs and spices, 1 tablespoon red wine vinegar

Instructions:
Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.
Warm Baked Apples with Cranberry-Caramel Sauce

Ingredients:
6 7-to 8-ounce Golden Delicious apples
1 1/4 cups chilled heavy whipping cream, divided
3/4 cup frozen cranberry juice cocktail concentrate, thawed
3/4 cup (packed) dark brown sugar
2 tablespoons (1/4 stick) butter

Instructions:
Preheat oven to 350°F. Using small end of melon baller, scoop out stem end and core of each apple, leaving bottom intact. Using vegetable peeler, remove peel from top third of each. Stand apples in 11 x 7-inch glass baking dish, trimming apple bottoms if necessary to create flat surface.
Bring 3/4 cup cream, cranberry juice concentrate, sugar, and butter to boil in heavy medium saucepan, stirring until sugar dissolves. Pour syrup over apples, adding some to hollow centers. Bake apples until tender, basting once, about 1 hour.
Meanwhile, beat remaining 1/2 cup cream in medium bowl until peaks form. Chill whipped cream in bowl.
Transfer each apple to shallow bowl, emptying any juices from center into baking dish. Pour syrup from dish into medium saucepan. Boil syrup until thick enough to coat spoon, 2 to 3 minutes. Spoon over warm apples. Top each baked apple with whipped cream.
Turkey Cutlet Sandwiches with Smoked Paprika Mayo and Roasted Bell Peppers

Ingredients:
2/3 cup mayonnaise, 2 teaspoons smoked paprika, 1 pound turkey cutlets, 4 5-inch-long baguette pieces, halved horizontally, toasted, 2 12-ounce jars tricolor roasted bell pepper strips, drained

Instructions:
Mix mayonnaise and paprika in small bowl.
Place cutlets on work surface. Using meat mallet, pound to 1/4-inch thickness. Spread 2 tablespoons paprika mayo over both sides of cutlets. Sprinkle with salt and freshly ground black pepper.
Heat heavy large nonstick skillet over medium-high heat. Add turkey cutlets to skillet and cook cutlets until browned and just cooked through, about 3 minutes per side.
Spread mayo over cut side of toasted bread halves. Top each bottom half with cutlets, then 1/4 of peppers. Cover with top halves.
Watermelon Granita with Gingered Strawberries

Ingredients:
4 cups cubed seedless watermelon, 3/4 cup sugar, divided, 3 tablespoons fresh lemon juice, divided, 1 tablespoon minced peeled fresh ginger, 4 cups quartered hulled strawberries

Instructions:
Puree melon, 1/4 cup sugar, 1 tablespoon lemon juice, and pinch of salt in blender; pour into 8-inch square pan. Freeze 1 hour; whisk. Freeze until solid, 3 hours. With fork, scrape into icy flakes. Cover; keep frozen.
Stir 1/2 cup sugar, 2 tablespoons lemon juice, and ginger in pan over low heat until sugar melts; cool. Mix in berries. Layer berries with syrup and granita in glasses.
Baked Eggs with Bacon and Spinach

Ingredients:
6 slices applewood-smoked bacon, 1 5-ounce bag baby spinach, 2 whole wheat or sourdough English muffins, split horizontally, well toasted, 4 large eggs, 4 tablespoons heavy whipping cream, 4 1-cup ramekins

Instructions:
Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
Italian Plum Tart (Tarte aux Quetsches)

Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
1 egg yolk
3 tablespoons plum or other fruit jam
1 tablespoon brandy
1 1/2 pounds Italian blue plums
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon zest
1/4 cup sugar

Instructions:
To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.
Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.
Preheat the oven to 450 degrees, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350 degrees.
Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.
Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.
Cinnamon Sugar Crisps

Ingredients:
1/2 stick (1/4 cup) unsalted butter
6 (7-inch) flour tortillas (not low-fat)
2 tablespoons sugar
1/4 teaspoon cinnamon

Instructions:
Put oven rack in middle position and preheat oven to 500°F.
Melt butter in a 17- by 12-inch shallow baking pan in oven, about 2 minutes. Spread tortillas, in baking pan, overlapping slightly and turning each over once to coat with butter.
Stir together sugar, cinnamon, and a pinch of salt. Sprinkle evenly over tortillas.
Bake tortillas until golden and puffed in spots, 4 to 5 minutes.
Roasted Beet and Goat Cheese Salad

Ingredients:
16 ounces (about 4) medium golden and/or red beets
1/4 cup grapeseed oil
1/4 cup sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon dark sesame oil
2 cups arugula
2 medium vine-ripened tomatoes, cut into thin wedges
1 fennel bulb, trimmed and thinly shaved
2 ounces goat cheese
crumbled

Instructions:
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
Spicy Grilled Tuna with Garden Salsa

Ingredients:
6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Instructions:
Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.
Farro and Pine Nut Tabbouleh

Ingredients:
1 cup farro (found at gourmet stores)
2 large heirloom tomatoes
1 small cucumber
1 clove garlic, finely chopped
1/2 small red onion, cut into 1/2-inch pieces
2 tablespoons pine nuts
1 cup canned chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil
Juice from 1 lemon
3/4 cup chopped fresh parsley
1/2 small jalapeño chile
seeded and finely chopped

Instructions:
Heat oven to 350°F. Cook farro as directed on package; set aside. Halve tomatoes. Scoop out and discard inner meat and seeds. Cut tomatoes into 1/4-inch pieces and place in a bowl. Peel cucumber, halve lengthwise and scoop out seedy center. Cut cucumber into ¼-inch pieces; add to tomatoes. Add garlic and onion. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes. Transfer to bowl. Add cooled farro, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.
Grilled Lamb Loin With Tomato and Cucumber Raita and Israeli Couscous

Ingredients:
3 sprigs fresh rosemary, 3 sprigs fresh thyme, 4 cloves garlic, 2 1/2 teaspoon plus 2 tablespoons olive oil, 1 pound lamb tenderloin, 3/4 cup Israeli couscous, 1 cup heirloom cherry tomatoes, halved, 1/4 cup chopped fresh basil, 1 medium vine-ripened tomato, thinly sliced, 1 teaspoon cumin seeds, toasted 1 minute in a dry skillet, 1/4 cup fat-free Greek yogurt, 1/4 cup seeded and roughly chopped cucumber, "1/8 teaspoon confectioners sugar", 1 tablespoon chopped fresh mint

Instructions:
Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.