Spiced Lamb With Corn And Chickpea Salad - cooking recipe

Ingredients

2 1/2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
11 oz boneless lamb steaks
None None FOR THE SALAD
1 can (14 oz) chickpeas, drained
1 can (11 oz) corn kernels, drained
1 None red onion, thinly sliced
1/3 cup sun-dried tomatoes, chopped
1/4 cup basil leaves
1 tbsp balsamic vinegar
1 clove garlic, crushed

Preparation

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.