SPICY LAMB ON BRAISED SPINACH WITH ROASTED POTATOES AND BUTTERNUT

This was a quick meal that I prepared as I was held up somewhere. My initial plan was to make lamb leg roast with creamed spinach ( had got fresh spinach bunch mlango farm) and roasted potatoes and butternut but I omitted few ingredients and came up with this. Well, my boys' didn't have any complaint, they gulped it down happily. So give it a try.

Serves 4

Time: 30 -35 minutes

600-700 grams of lamb meat from the bone or 6 lamb chops

3 medium potatoes quartered

1/2 butternut cubed

1 bunch spinach, stem discarded

1 small onion sliced

1 garlic clove crushed

1 tbs lemon juice

Salt and pepper

1/4 tsp cayenne pepper

1 tsp garlic powder

1 tsp mustard powder

1 tsp crushed rosemary

2 tbs olive oil

1 tbs butter

Method

Season the lamb chops well and keep them aside and in the meantime prepare the potatoes and butternut to roast. 

Tip the potatoes and butternut in a baking pan, season it well with salt and pepper, add rosemary and butter. Roast in preheated oven at 190'C for 25 minutes. As the veggies are being roasted, start with the spinach.

For the spinach, heat 1/2 tbs of oil in a pan, add the garlic and onion to it. Lightly saute it to soften. Then add the spinach in. Saute it well so its all wilted. Squeeze a tbs of lemon juice and season with salt.

Now, when your veggies have about 10 minutes left to finish cooking process, heat a skillet or a pan with a 1/2 tbs of oil ( or more if you want.) Rub the dry ingredients on the chops and add them to the pan to sear all the sides brown about 2 minutes on each side and then tip them in the oven to finish further cooking for about 7-8 minutes along with the veggies.

To serve, spoon the saucy spinach in the centre of the plate, top with the lamb chops then scatter the veggies on the sides. A sprinkling of extra fresh pepper gives a nice lift to the dish.