Spiced Lamb with Cucumber Salsa

• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon ground chillies
• 400g lamb backstrap, trimmed of excess fat
• 300g can bean mix, drained and rinsed
• 1 Lebanese cucumber, diced
• 1 small red capsicum, finely diced
• 1/2 small red onion, finely diced
• 1/4 cup mint leaves, sliced
• 1/4 cup coriander leaves, chopped
• 1/4 cup KRAFT FREE* French Dressing
• 1/3 cup reduced fat natural yoghurt, to serve

1. Combine oil and spices, and rub over lamb.
2. Allow to sit 20 minutes.
3. Cook lamb on a preheated grill or frying pan for 5 minutes each side, or until cooked to your liking.
4. Set aside, covered for 5 minutes before slicing.
5. Combine remaining ingredients for the salsa.
6. Serve with the sliced lamb and a dollop of yoghurt.

olive oil, ground cumin, ground coriander, ground ginger, ground chillies, lamb backstrap, bean mix, lebanese cucumber, red, red onion, mint, coriander leaves, natural yoghurt

Taken from www.kraftrecipes.com/recipes/spiced-lamb-cucumber-salsa-104240.aspx (may not work)