Combine first 3 ingredients in a large zip-top plastic bag; add lamb. Seal bag, and shake to coat lamb.
. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add lamb, and cook 4 minutes or until browned, stirring occasionally. Remove lamb from pan.
. Heat remaining 1 teaspoon oil in pan. Add shallots and mushrooms; sauté 3 minutes. Add lamb, consommé, wine, and parsley; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until lamb is tender. Stir in yogurt-based spread. Simmer, uncovered, 10 minutes or until sauce is thick.
. Prepare mashed potatoes according to package directions using 2 1/2 cups milk. Serve lamb mixture over mashed potatoes.