Photo by: Sophie32
Spring Lamb With Yogurt Potatoes and Spinach
Food Ingredients:
1 1/2 pounds (700 grams) new potatoes, quartered 10 ounces (300 grams) package fresh baby spinach 1 medium onion, diced 2 sprigs of fresh mint, finely chopped 1 1/2 cups plain yogurt 1 pound spring lamb loin Sea salt and black pepper to taste Freshly grated nutmeg to taste 2 tablespoons butter
Recipe preparation:
1 Cook the potatoes in a large cooking pot until tender. Drain. Mash with a fork and season to taste with nutmeg, sea salt and black pepper. Keep warm. 2 Season lamb on both sides with salt and pepper. 3 In a large skillet, melt butter over medium-high heat. Add lamb and sauté 3-4 minutes on both sides. Exact timing will depend on thickness, so it’s best to use a meat thermometer. 4 When lamb is finished cooking remove from heat, sprinkle with mint and let rest. 5 While the lamb is resting add the chopped onion and sauté until browned, about 3-4 minutes. Add the spinach cook about 1 minute, until just wilted. Season with salt and pepper 6 Just before serving, gently fold the yogurt into the mashed potatoes. 7 To serve, slice the lamb into thin strips. Serve the yogurt potatoes and spinach along side and spoon any juices over the top.
Recipe source: Foodista recipe
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