Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 20 new potatoes, halved
• 1 tablespoon butter
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 cup red wine
• 4 (6 ounce) lamb shoulder steaks
• salt and pepper to taste
• 1 tablespoon cumin seeds
• 1 tablespoon vegetable oil
• 2 bunches fresh spinach, cleaned
• 1/4 cup sour cream
• 2 tablespoons softened butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the halved potatoes in a pot, cover with water, add a good pinch of salt, and boil for about 15 minutes until tender. Drain well.

2. Crush the cumin seeds coarsely, then rub them over the lamb steaks with salt, pepper and half the vegetable oil. Let them sit at room temperature while you make the sauce.

3. For the sauce, melt the 1 tablespoon butter in a small saucepan over medium heat, add the minced garlic and cook 1 minute. Stir in the red wine and brown sugar and simmer about 8 minutes until reduced by about half. Season with salt and pepper.

4. Heat the remaining oil in a large skillet over medium-high heat. Sear the lamb steaks 4 to 5 minutes per side until they reach 145°F (63°C) in the thickest part. Rest them on a plate for 3 minutes.

5. While the lamb rests, put the drained potatoes back in the pot and mash them roughly with a fork or potato masher. Stir in the sour cream and softened butter, then season with salt and pepper.

6. In a dry skillet or pot with only the water clinging to the leaves, add the spinach over medium heat and wilt it for 2 to 3 minutes. Season with salt and pepper and drain any liquid.

7. Divide the smashed potatoes and spinach among four plates, add a lamb steak to each, and spoon the red wine sauce over the lamb.