Posted in Recipes

Spring lamb with yoghourt mash & spinach with onion

A lovely well-flavoured meal!

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.

Recipe: For 2 persons
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
black pepper
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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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

111 thoughts on “Spring lamb with yoghourt mash & spinach with onion

  1. Yummie, Sophie! The lamb looks beautifully cooked!! Love the spinach & onion combination a lot! Fab!

  2. beautiful! I love lamb too… the flavor just can’t be matched.I never thought to use yogurt in mashed potatoes, but that sounds really good! I usually use sour cream, which would have a pretty similar taste I think.

  3. I don’t have lamb as often as I’d like. For some reason it’s a little hard to find where I live. But I’d love to have this dish with yoghurt mash and spinach with onion! Look at that beautiful cut of lamb and those juices on the plate! Wow!

  4. The potatoes with yogurt sound amazing! Your meal looks fantastic, and even though I don’t eat red meat I might want to bend that rule for lamb.

  5. I agree with you Sophie, lamb is such an amazing and versatile protein with a unique flavor and texture. I am sure this recipe really perfected that lamb!

  6. Hi Sophie I love lamb as well. My parents have a small farm at the bottom of the south island in New Zealand, so when I am there it is lamb heaven! I love braised lamb shanks, my grandmother told me they used to give those cuts to the dogs!

  7. This looks delicious Sophie! We are very lucky to have an abundance of lamb in Australia and it is a favourite meat of mine.

  8. looks great lamb is amazing, I make a good lamb curry, here in America folks don’t seem to eat it all that much its a shame, have a great sundaythanks for stopping by Rebecca

  9. I love lamb; it is almost the only meat I make. Yours looks delectable! That spinach looks amazing, too.

  10. That sounds like a lovely meal. I wish I had some of it right now 😉 I’ve still never cooked lamb, but usually order it whenever I’m eating out.

  11. you know, i’ve never added yogurt to my mashed potatoes. i have done sour cream, though, and now i’m convinced that yogurt would be even better. great meal, sophie!

  12. Lamb is amazing as is your dinner. I want to dine at your house and stop cooking. I love the “sides.” The entire meal sings spring and that’s just what I want to do. Your’re singing to me! (I’m an alto)

  13. Wow! Sophie, what a lovely meal! I love lamb! Your recipe are very mouth watering, as usual! Love all that you create!Cheers,Miette.

  14. Yummy! I need to eat more lamb and I think this is the perfect time of the year to get it. The side dishes look so yummy!

  15. Sophie, that lamb looks delish. Lamb is one of my favorites. Nutmeg and Sheep yougurt in the potatoes, that sounds great.

  16. @ everyone: Thanks! I think that spring lamb is so lovely & has a tasty texture! If it wasn't so expensive, I would eat it 2 X/week!

  17. I love lamb, but it has gotten so pricey here in the States. Your meal looks divine, one that I would greatly enjoy.

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