Sun Dial Restaurant

210 Peachtree Street, (Atop The Westin), Peachtree Plaza, Atlanta, GA 30303

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Ingredients for Marinade

2 Fresh Garlic Cloves
1 T Black Peppercorns
1/2 c Extra Virgin Olive Oil
3 sprigs Fresh Thyme

Ingredients for Raita

1 Ripe Tomato
1 European Cucumber
1 Red Onion
1 c Plain Yogurt
10 Fresh Mint Leaves
2 T Coriander Seeds
2 T Cardamom Seeds
2 T Cumin Seeds
2 T Black Peppercorns
1 Cinnamon Stick
1 t Whole Cloves
1 t Nutmeg

Ingredients for Couscous

2 c Lebanese Couscous
pinch Saffron Threads
1 Red Pepper


  • Crush fresh garlic cloves & combine with peppercorns, olive oil & fresh thyme.
  • Pour over lamb loins & let marinate for 12 hours.

    Method for Couscous

  • Bring 3 cups of water to a boil & add saffron threads.
  • Allow to steep for five minutes to infuse saffron flavor.
  • Pour liquid over couscous & cover with plastic wrap.
  • Allow to sit covered for 20 minutes.
  • Place red pepper over open flame & char until skin is black.
  • Place in small bowl & cover with plastic wrap.
  • Allow to rest for 10 minutes, remove film & peel charred skin from pepper.
  • Remove seeds & cut pepper into 1/4” dice.
  • Remove cover from couscous & gently run a fork through to break up any lumps.
  • Add diced peppers and salt & pepper to taste.

    Method for Raita

  • Place coriander, cardamom, cumin, peppercorns cinnamon and cloves in a sauté pan & heat over medium flame until spices begin to release their aroma.
  • Place toasted spices in a spice or coffee grinder & grind until a fine powder.
  • Add grated nutmeg & reserve.
  • Seed & dice both cucumber & tomato & place in mixing bowl.
  • Dice onion & add to mixture.
  • Add spices & combine well with yogurt.
  • Finely chop mint & add to mixture.
  • Season with salt & pepper to taste and allow to rest for at 1 hour in refrigerator.
  • Season lamb with salt & pepper & grill to desired temperature.
  • Allow to rest for three minutes & serve over couscous with raita.

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