Time 55m Number Of Ingredients 10 Steps:
Cook the potatoes in a pan of boiling, lightly salted water for 10-12 mins, then drain and transfer to a baking sheet to cool. Now prepare the lamb. Mix the yogurt with the olive oil and some sea salt to taste. Rub the lamb loin with the yogurt mixture - make sure to cover all sides. Chill in the fridge for 1 hr. Heat oven to 200C/180C fan/gas 6. Heat an ovenproof sauté pan and add the rapeseed oil. Sear the lamb on all sides until dark golden brown, then cook in the oven for 7-10 mins or until medium-rare. Remove and leave to rest for 5 mins. To finish the potato salad, cut the cooled potatoes into thick slices. Heat the olive oil in a frying pan over a medium heat, add the potato slices and fry for 10 mins or until golden brown. Transfer the potatoes to a bowl, mix with the olives, yogurt and vinegar, and add salt to taste. Serve warm with the sliced lamb loin and the leaves.
Time 3h40m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Combine lamb, oil, 1 tsp of the sugar, juice, wine, sauce, garlic and rosemary in bowl, cover, refrigerate 3 hours or overnight. Drain lamb, reserve marinade. Place tomatoes in single layer on an oven tray, sprinkle with remaining sugar. Bake, uncovered, in moderate oven for 20 minutes. Meanwhile, add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Coat non-stick pan with cooking oil spray, add lamb in batches, cook until browned and tender. Return lamb to pan, add reserved marinade, stock and parsley, stir until mixture boils. Gently toss with pasta, tomatoes and spinach.
