Mediterranean Lamb On Chickpea And Tomato Salad

• 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

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.

backstrap lamb, natural yoghurt, cumin, ground coriander, chickpeas, green, tomatoes, red onion, mint leaf, olive oil, red wine vinegar, salt, natural yoghurt, garlic

Taken from www.food.com/recipe/mediterranean-lamb-on-chickpea-and-tomato-salad-122875 (may not work)