Yogurt marinated lamb

Wednesday night dinner – yogurt and mint marinated lamb with wilted spinach.

Note: marinate lamb the night before or in the morning before you head out.

I like using a lamb shoulder chop or a lamb shank for this – trim off some of the fat but otherwise leave the cut whole while marinating and cooking.

For the lamb you’ll need:

• 2 pieces lamb shoulder or shank (about 1/2 inch thick)
• 1/2 cup plain yogurt
• 1/4 cup chopped mint
• 1 tsp cumin
• 1/2 tsp salt

1. In a large bowl, combine yogurt, mint, cumin, and salt. Toss lamb with the yogurt mixture, cover tightly with plastic wrap and let stand overnight in the fridge.

2. When ready to cook, heat up a deep grill pan to medium heat. Sear off for about a minute on each side, reduce heat and let cook for about 5 minutes (the meat will be lightly pink in the middle).

Serve with…

Wilted spinach

• 8 oz fresh spinach
• 1/2 tsp olive oil
• 1/2 tsp pimento
• 2 tbsps lemon juice

1.  Wash and dry spinach. Heat up a medium-sized saucepan on low heat, add olive oil.

2. Add spinach, lemon juice and pimento and mix well. Cover the saucepan and let spinach wilt, about 5-7 minutes (make sure it is still bright green).