Cumin-Crusted Lamb with Chickpea Salad By Gemma Cranwell

Cumin-crusted lamb with chickpea salad:

4x 150g lamb fillets

2teaspoons cumin seeds

1 tablespoon olive oil

Sea salt and cracked black pepper

2x 400g can chickpeas, drained and rinsed 2x Lebanese cucumbers, thinly sliced

3/4 cup mint leaves

1 quantity yoghurt dressing (ingredients below)

Dressing:

1 cup natural yoghurt

2 tablespoons lemon juice

Sea salt

Place the yoghurt, lemon juice and salt in a bowl and stir to combine.

Place the lamb, cumin, oil, salt and pepper in a bowl and toss to coat. Heat a large non-stick frying pan over medium heat. Add the lamb and cook for 2-3 mins each side or until cooked to your liking. Slice the lamb, divide the lamb, chickpeas, cucumber, mint and spinach among plates. Serve with the yoghurt dressing. 

Serves 4.