Spiced Lamb Salad With Basil Yogurt

• 1 teaspoon red wine vinegar
• 1 tablespoon walnut oil
• salad Spiced Lamb, with Basil Yogurt
• 2 teaspoons salt
• 2 teaspoons cracked black pepper
• 2 teaspoons ground cumin
• 1 pound lamb loin
• 1 tablespoon olive oil
• 8 3/4 ounces canned beets drained, roughly chopped
• 3 ounces watercress
• 1/3 cup walnuts coarsely chopped
• yogurt Basil
• 1/2 cup yogurt thick
• 1 tablespoon 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, salt, cracked black pepper, ground cumin, lamb loin, olive oil, beets, watercress, walnuts, yogurt basil, fresh basil

Taken from www.yummly.com/recipe/Spiced-Lamb-Salad-with-Basil-Yogurt-1404703 (may not work)