Lamb filet with mashed potatoes with yoghurt

Name: Lamb filet with mashed potatoes with yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 750 Potatoes; 7-10 Tbsp Salt; 500 g Spinach; 1 Onion; 1 Garlic clove; 1 (approx. 150 g; released saddle of lamb!) Lamb filet; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 2 stem(s) Mint; 200-250 g Skimmed milk yoghurt; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

750 Potatoes
7-10 Tbsp Salt
500 g Spinach
1 Onion
1 Garlic clove
1 (approx. 150 g; released saddle of lamb!) Lamb filet
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
2 stem(s) Mint
200-250 g Skimmed milk yoghurt
7-10 Tbsp Aluminium foil

Directions

1
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime, segregate the spinach, wash it and let it drip off. Peel onion and garlic. Cut onion into slices, press garlic through a garlic press.
2
Wash the fillet and dab dry. Heat the oil in a pan. Fry the fillet for about 10 minutes. Season with salt and pepper. Peel mint leaves and cut into strips. Add garlic and mint to the frying fat, drizzle over the fillets and wrap in aluminium foil.
3
Fry the onion slices in the frying fat. Add the spinach and let it collapse completely. Season with salt and pepper. Drain the potatoes. Add yoghurt and mash to puree. Season to taste with salt and pepper.
4
Cut the fillet open. Serve with puree and spinach.