Warm Potato and Spinach Salad with Lamb Chops and Lemony Mint Yogurt

This salad celebrates spring alongside the lamb chops.

Ingredients:

• 6 small red potatoes, washed and scrubbed
• 2 teaspoons olive oil
• 4 cups of baby spinach
• ¼ cup chopped walnuts
• 2 tablespoons aged balsamic vinegar
• 4 lamb chops
• ½ cup Greek yogurt
• 4 mint leaves
• Zest of ½ lemon

Preparation:
Place the lemon zest and mint leave in a small food chopper and pulse.
Add the yogurt and whip until blended. Place in the refrigerator until ready to serve.
Cut the potatoes into bite sized pieces.
Microwave the potatoes with 2 tablespoons of water for 3 minutes.
Heat the olive oil in a skillet.
Remove the potatoes from the microwave and saute in the oil until tender and brown.
Toss the potatoes with the spinach, walnuts, and balsamic vinegar.
Preheat an indoor grill.
Sprinkle the lamb chops with sea salt and pepper and grill until well done.
Serve the lamb chops with a dollop of lemony mint yogurt and the salad.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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