Spiced Lamb Salad With Basil Yogurt

• 1 tsp red wine vinegar
• 1 tbsp walnut oil
• None None Spiced Lamb Salad with Basil Yogurt
• 2 tsp salt
• 2 tsp cracked black pepper
• 2 tsp ground cumin
• 1 lb lamb loin
• 1 tbsp olive oil
• 8.75 oz canned beets, drained, roughly chopped
• 3 oz watercress
• 1/3 cup walnuts, coarsely chopped
• None None Basil Yogurt
• 1/2 cup thick yogurt
• 1 tbsp fresh basil, chopped

1. To make the walnut dressing, whisk vinegar with a pinch salt until dissolved. Drizzle in walnut oil slowly, whisking until mixture thickens. Set aside.
2. Combine salt, pepper and cumin. Lightly coat lamb with oil then roll in spice mixture to coat. Heat a heavy-bottomed frying pan over high heat. Cook lamb for 2-3 mins per side. Let rest, covered loosely with foil, for 5 mins.
3. Meanwhile, combine beets, watercress and walnuts. Toss with walnut dressing and arrange on serving plates. Slice lamb and arrange over salad. Mix together yogurt and basil. Season. Serve on the side.

red wine vinegar, walnut oil, salad with basil, salt, black pepper, ground cumin, lamb loin, olive oil, beets, watercress, walnuts, basil, thick yogurt, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/25100 (may not work)