Mediterranean Lamb on Chickpea and Tomato Salad

I got this somewhere on the net. It's good.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4 (150 g)  backstrap lamb fillets
• 1  cup  natural yoghurt
• 1  teaspoon cumin
• 1  teaspoon ground coriander
• 2 (400 g) cans chickpeas, rinsed and drained
• 1  green capsicum, finely chopped
• 2  tomatoes, roughly chopped
• 1  red onion, finely chopped
• 1⁄4 cup mint leaf, torn
• 60  ml olive oil
• 20  ml red wine vinegar
•  salt & freshly ground black pepper
• 1  cup  natural yoghurt, extra
• 1  garlic clove, crushed

Directions

1. Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour.
2. Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl.
3. Stir together remaining yoghurt and garlic in a bowl.
4. Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets.
5. Finish with a generous dollop of garlic flavoured yoghurt.