Pan Fried Lamb With Sauteed Spinach And Lemon Yogurt

• 1 1/4 cups plain yogurt
• 1 lemon peel finely grated and lemon juiced
• 4 tablespoons olive oil
• 1 1/2 pounds lamb loin roast
• 1 onion finely diced
• 2 cloves garlic crushed
• 5 ounces cherry tomatoes halved
• 1 pound baby spinach
• 4 slices flatbread

1. For the lemon yogurt, mix yogurt, lemon peel and 2 tbsp of the lemon juice in a small bowl. Season and set aside.
2. Heat 2 tbsp of the oil in large skillet on medium-high heat. Cook the lamb for 8-10 mins, turning. Season.
3. Heat remaining 2 tbsp oil in a large saucepan on medium heat. Saute the onion and garlic for 3-4 mins, until soft. Add the tomatoes and cook for a further 1-2 mins. Mix in the spinach; cover and cook for 3-4 mins, stirring occasionally. Season.
4. Remove the lamb from the pan. Wrap in foil and let stand for 5-10 mins. Cook the flatbread in the skillet for 1-2 mins each side, until golden and crisp. Divide the bread and spinach among 4 plates. Slice the lamb and place on the bread. Serve with the lemon yogurt.

plain yogurt, lemon, olive oil, lamb loin roast, onion, garlic, tomatoes, baby spinach, flatbread

Taken from www.yummly.com/recipe/Pan-Fried-Lamb-with-Sauteed-Spinach-and-Lemon-Yogurt-1399678 (may not work)