Spiced lamb and spinach salad

Ingredients:

• 1/4 cup olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 garlic clove, crushed
• 4 (125g each) extra-trim lamb leg steaks
• 100g baby spinach
• 1/4 cup almond kernels, chopped
• 1/2 small red onion, halved, thinly sliced
• Hommus, to serve
• Wholemeal pita bread, chargrilled, to serve
• Lemon wedges, to serve

Method:

1. Combine 2 tablespoons oil, cumin, coriander and garlic in a shallow glass or ceramic dish. Season with salt and pepper. Add lamb. Turn to coat. Set aside for 10 minutes, if time permits.
2. Heat a large, non-stick frying pan over medium-high heat. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice lamb.
3. Meanwhile, combine spinach, almonds and onion in a bowl. Divide spinach mixture between plates. Top with lamb and a dollop of hommus. Drizzle with remaining oil. 
4. Serve with pita bread and lemon wedges