Moroccan Lamb Salad - cooking recipe

Ingredients

1 cup plain yogurt
1/2 cup heavy cream
1/2 cup finely chopped mint
2 tsp horseradish sauce
2 3/4 lbs lamb leg steaks
2 tbsp Moroccan spice mix
1 tbsp vegetable or olive oil
3 small cucumbers, quartered lengthwise and sliced
14 oz cherry tomatoes, halved
2 cans (15 oz each) chickpeas, rinsed
14 oz baby arugula leaves

Preparation

Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
Sprinkle both sides of lamb steaks with spice mix. Heat oil in a large skillet on high heat. Cook lamb, in batches, for 2-3 mins each side for medium doneness. Transfer to platter. Cover with foil and let stand for 5 mins. Slice.
Toss cucumbers, tomatoes, chickpeas, arugula and lamb in a large bowl. Season with salt and pepper. Divide salad among small serving bowls. Drizzle with dressing. Serve.