Spiced Lamb With Corn And Chickpea Salad

• 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

1. Combine 1/2 tbsp of the olive oil and spices in a small bowl. Brush lamb with spice mixture.
2. 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.
3. For the salad, combine chickpeas, corn, red onion, sun-dried tomatoes and basil leaves in a bowl.
4. Whisk remaining 2 tbsp olive oil, balsamic vinegar and garlic. Drizzle over salad, season and toss well. Serve salad with sliced lamb.

olive oil, ground cumin, ground cinnamon, ground coriander, lamb steaks, salad, chickpeas, corn kernels, red onion, tomatoes, basil, balsamic vinegar, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/27236 (may not work)