Italian Lamb With Corn Salad

• 600 g lamb backstraps
• 2 tablespoons italian seasoning
• 2 tablespoons olive oil
• 420 g four-bean mix, drained
• 310 g corn kernels, drained
• 1 small red onion, thinly sliced
• 250 g cherry tomatoes, halved
• 50 g snow-pea mixed sprouts, trimmed
• 1 tablespoon balsamic vinegar
• salt
• pepper

1. Place lamb and seasoning blend in a large bowl.
2. Toss to combine.
3. Heat oil in a large non-stick frying pan.
4. Add lamb.
5. Cook on both sides for about 3 minutes, or until browned and cooked to your liking.
6. Remove and cover.
7. Stand for 10 minutes.
8. Cut into thick slices.
9. SALAD:.
10. Meanwhile, place 4 bean mix, corn kernels, onion, cherry tomatoes, snow-pea sprouts and balsamic vinegar in a large serving bowl.
11. Season with salt and pepper.
12. Toss to combine.
13. Serve lamb with the corn salad and some garlic bread.

italian seasoning, olive oil, fourbean mix, corn kernels, red onion, cherry tomatoes, snowpea, balsamic vinegar, salt, pepper

Taken from www.food.com/recipe/italian-lamb-with-corn-salad-346919 (may not work)