Spring Lamb With Yogurt Potatoes And Spinach

• 1 1/2 pounds new potatoes quartered
• 10 ounces baby spinach package fresh
• 1 onion medium, diced
• 2 sprigs fresh mint finely chopped
• 1 1/2 cups plain yogurt
• 1 pound lamb loin spring
• sea salt
• black pepper
• grated nutmeg Freshly, to taste
• 2 tablespoons butter

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 saute 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 saute 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.

potatoes, baby spinach, onion, plain yogurt, loin spring, salt, black pepper, nutmeg freshly, butter

Taken from www.yummly.com/recipe/Spring-Lamb-With-Yogurt-Potatoes-and-Spinach-1673293 (may not work)