Pan Fried Lamb With Sauteed Spinach And Lemon Yogurt - cooking recipe

Ingredients

300 g natural yogurt
None None Zest and juice of 1 lemon
4 tbsp olive oil
750 g lamb fillet
1 None onion, finely diced
2 None garlic cloves, crushed
150 g cherry tomatoes, halved
1 kg spinach
4 slices flatbread

Preparation

For the lemon yogurt, mix yogurt, lemon peel and 2 tbsp of the lemon juice in a small bowl. Season and set aside.
Heat 2 tbsp of the oil in large skillet on medium-high heat. Cook the lamb for 8-10 mins, turning. Season.
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.
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.