Name: Spiced lamb with corn and chickpea salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 3 teaspoon olive oil; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 300 gram lamb fillets; Salad; 300 gram can chickpeas, drained; 300 gram can corn kernels, drained; 1 red onion, thinly sliced; 1/3 cup semi-dried tomatoes, chopped; 1/4 cup basil leaves; 1 tablespoon balsamic vinegar; 1 clove garlic, crushed

Spiced lamb with corn and chickpea salad

Serves 4

Prep

15M

Cook

Total

20M

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Ingredients

3 teaspoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

300 gram lamb fillets

Salad

300 gram can chickpeas, drained

300 gram can corn kernels, drained

1 red onion, thinly sliced

1/3 cup semi-dried tomatoes, chopped

1/4 cup basil leaves

1 tablespoon balsamic vinegar

1 clove garlic, crushed

Method

1.In a shallow dish combine 1 teaspoon olive oil with ground cumin, coriander and cinnamon.

2.Brush 300g lamb fillets with spice mixture. Spray a non-stick frying pan or char-grill with olive oil spray. Heat on medium and cook the lamb fillets for 3-5 minutes, turning, until cooked to taste. Transfer to a plate. Cover with foil. Set aside for 3-5 minutes.

3.To make salad, combine chickpeas, corn kernels, red onion, semi-dried tomatoes and basil leaves in a bowl.

4.In a jug, whisk together 2 tablespoons olive oil, balsamic vinegar and garlic. Drizzle over salad, season and toss well. Serve salad with sliced lamb.

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Ingredients

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