Moroccan Lamb Salad

• 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

1. Whisk yogurt, cream, mint and horseradish in a medium bowl. Cover with plastic wrap. Refrigerate until ready to serve.
2. 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.
3. 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.

plain yogurt, heavy cream, mint, horseradish sauce, spice mix, vegetable, cucumbers, cherry tomatoes, chickpeas, arugula

Taken from recipes-plus.com/api/v2.0/recipes/23334 (may not work)