Last night I had my lovely friend Matt over for dinner. (and an attempt to fix my desktop. He didn’t manage it (dead motherboard) but he did save all my data, which is brilliant. He really earned his dinner!) I decided that I wanted to cook this recipe – it’s a really tasty, summery one, with lots of very distinct flavours. I’ve not made it for ages, so I thought it was about time to make it again. Technically it was the first ever recipe I blogged on here, but I just gave a brief overview then as I hadn’t quite settled on my ‘style’. (for want of a better word!)
So here’s the full thing, and with lemon, garlic and mint it’s deliciously full of flavour with a lovely, syrupy sauce.
Serves 4 (needless to say, I scaled it down)
New potatoes for 4 (I went for 5 potatoes each – they were medium sized new potatoes), scrubbed
2 bunches of spring onions, trimmed and finely sliced
2 medium courgettes
1 garlic clove, thinly sliced
1 unwaxed lemon, zest and juice
150g of baby leaf spinach
1 tablespoon of olive oil
25g of butter
500g of lamb mince
2 tablespoons of Greek yoghurt or crème fraîche
3 tablespoons of chopped, fresh mint
Salt and freshly ground black pepper
Cut the potatoes in half and boil in lightly salted water until tender. Try and time it so that they are ready at the same time as the lamb mixture. It will, obviously, depend upon the size of the potatoes
Using a potato peeler remove 5 very thin slices of lemon zest from the lemon – about 1cm across by 2cm long. Finely chop.
Rinse and trim the courgette and then roughly grate.
Boil some water in a small saucepan and cook the spinach for 30 seconds or so. Drain in a sieve and splash with cold water. Squeeze out as much water as you can and squeeze into a ball. Roughly chop.
In a large, deep frying pan, heat the olive oil and butter over a medium heat and then stir in the spring onion and garlic.
Cook for a couple of minutes and then increase the heat and add the meat. Cook, stirring well, until nicely browned.
Season well and add the chopped lemon zest and then squeeze over the lemon juice.
Cook until the lemon has mixed well with the buttery meat juices and amalgamated into a syrupy sauce.
Stir in two tablespoons of the mint and then add all the courgette. Cook for a couple of minutes until the courgette starts to weep. Don’t overcook.
Stir in the chopped spinach and remaining mint. Then add the crème fraîche, stir in well and heat through.
Serve over the cook potatoes.
Delicious, light, summery and flavoursome!