Spiced Lamb With Corn And Chickpea Salad

• 2 1/2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 11 ounces lamb steaks boneless
• 14 ounces chickpeas drained
• 11 ounces corn kernels drained
• 1 red onion thinly sliced
• 1/3 cup sun dried tomatoes chopped
• 1/4 cup basil leaves
• 1 tablespoon 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, boneless, chickpeas, corn, red onion, tomatoes, basil, balsamic vinegar, garlic

Taken from www.yummly.com/recipe/Spiced-Lamb-with-Corn-and-Chickpea-Salad-1402515 (may not work)