You may also like
Categories:
olive oil ground cumin ground cinnamon ground coriander boneless chickpeas corn red onion tomatoes basil balsamic vinegar garlic
Viewed: 15 - Published at: 3 years agoIngredients
- 2 1/2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 11 ounces lamb steaks boneless
- 14 ounces chickpeas drained
- 11 ounces corn kernels drained
- 1 red onion thinly sliced
- 1/3 cup sun dried tomatoes chopped
- 1/4 cup basil leaves
- 1 tablespoon balsamic vinegar
- 1 clove garlic crushed
Method
- Combine 1/2 tbsp of the olive oil and spices in a small bowl. Brush lamb with spice mixture.
- Spray a large nonstick skillet or grill pan with no stick cooking spray. Heat on medium heat. Cook the lamb for 3-5 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, loosely covered with foil, for 3-5 mins.
- For the salad, combine chickpeas, corn, red onion, sun-dried tomatoes and basil leaves in a bowl.
- Whisk remaining 2 tbsp olive oil, balsamic vinegar and garlic. Drizzle over salad, season and toss well. Serve salad with sliced lamb.
