I love making lamb dishes. It is the season of young fresh spring lamb. I adore lamb fillets. ( lams haas ). I think it is called lamb loin. It is in my opinion the best from the lamb. So, I made this.
700 gr of new young potatoes, peeled, washed & cut up into 2 or 4
a bag of fresh young spinach leaves, about 300 gr
1 medium onion, peeled & cut up into little pieces
2 sprigs of fresh mint, cleaned & finely chopped
250 gr of unsweetened yogurt, I used sheep yogurt
207 gr of spring lamb: the best lamb loin you can find
Maldon sea salt
gluten-free baking margarine
freshly grated nutmeg
1. Cook the potatoes in a large cooking pot until tender. Drain. Mash. Season with nutmeg, sea salt & black pepper. Taste. Keep warm.
Just before serving, add the 250 gr of sheep yoghurt. Sheep yogurt makes the mash a bit lighter & has a lovely, apart & bit sour taste to it. It goes beautifully with the taste of the lamb.
2. Bake the lamb & spinach, just after you mashed the potatoes. So, when you mashed the potatoes, prepare the lamb. Clean the lamb, season with sea salt & black pepper on both sides. 3. Take a large non stick pan & pour some liquid baking margarine in it. Turn the heat on high.
When hot & melted, add the lamb. Fry the lamb on both sides until “rosé “. Depending, on the thickness of the lamb, this can take about 6 to 7 minutes per side. Check if the lamb is done & that it is rosé at the inside, otherwise fry for a couple of minutes extra per side. When ok, lift the lamb out of the pan. Roll it trough the chopped mint & place it all together in aluminum foil. Close neatly the aluminum foil , so that the meat can rest for 5 minutes or so, that the juices of the lamb can come together & the lamb will be tastier.
4. In the same hot pan, add some extra baking margarine, heat up on high. Add the chopped onion & fry until nearly done & brown. Add the young spinach leaves & let them wilt. Stir from time to time. Season with pepper & some sea salt.
5. When ready to serve, stir the sheep yogurt trough the mash & check the seasoning.
6. Take your plates & plate up. Take the lamb out of the foil & cut into thinner strips with a good chef’s knife. The lamb will be perfect: rosé & juicy!
Spoon the mash on one side of the plate, besides that, the spinach onion mix & in front of them the cut up lamb. Spoon the juices of the pan over the lamb & spinach – onion mix. Enjoy!
This is lovely enjoyed with a good glass of red Spanish wine like Viña collado 2007, from Campo de Borga. It is a Garnacha – Tempranillo wine.
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