Pan Fried Lamb With Sauteed Spinach And Lemon Yogurt – a delicious recipe with plain yogurt, lemon, olive oil, lamb loin roast, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
729
kcal
Calories
53
g
Fat
15
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Pan Fried Lamb With Sauteed Spinach And Lemon Yogurt falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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