Mediterranean Lamb on Chickpea and Tomato Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I got this somewhere on the net. It's good. Ingredients:
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 |
Directions:
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.
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