Spring Lamb With Yogurt Potatoes and Spinach
By: Sophie32
Published: Thursday, December 3, 2009 - 3:15am

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

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.

About


This is a lovely dish to celebrate the coming the of spring. Good lamb is best simply seasoned with salt and pepper. The addition of nutmeg and mint enhances its natural flavors. Delicious! Excellent with a Spanish red wine, such as Rioja or Tempranillo.