Mediterranean Lamb On Chickpea And Tomato Salad

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 (150 g) backstrap lamb fillets
• 1 cup natural yoghurt
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 (400 g) cans chickpeas, rinsed and drained
• 1 green capsicum, finely chopped
• 2 tomatoes, roughly chopped
• 1 red onion, finely chopped
• 1/4 cup mint leaf, torn
• 60 ml olive oil
• 20 ml red wine vinegar
• salt & freshly ground black pepper
• 1 cup natural yoghurt, extra
• 1 garlic clove, crushed

Recipe

• 1 marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
• 2 combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
• 3 stir together remaining yoghurt and garlic in a bowl.
• 4 pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. place salad onto four serving plates and top with sliced lamb fillets.
• 5 finish with a generous dollop of garlic flavoured yoghurt.