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

Ingredients 0/12

Step 1

Put the potatoes in a big pot and cover them with salted water. Bring it to a boil, then turn the heat down to medium-low, cover the pot, and let the potatoes simmer until they’re tender—this should take about 15 minutes. Drain them well and let them sit for a minute or two so any extra moisture can evaporate.

Step 2

While the potatoes cook, melt the butter in a small pan over medium heat. Add the garlic and let it cook gently for 3 to 4 minutes until it smells fragrant but not browned. Stir in the brown sugar and red wine, then turn the heat up just enough to bring it to a boil. Let it bubble away for about 5 minutes until it thickens a bit, then take it off the heat, cover, and keep it warm.

Step 3

Season your lamb steaks with salt and pepper, then press the cumin seeds into both sides so they stick well. Heat the vegetable oil in a large skillet over medium-high heat, then add the steaks. Cook them for about 4 minutes per side for medium, or longer if you like them more done. Once cooked, remove them from the pan and let them rest somewhere warm.

Step 4

In the same skillet, toss in the spinach and season with a little salt and pepper. Cook it just until it wilts, which should only take a couple of minutes.

Step 5

Mash the potatoes with the sour cream and butter, then season with salt and pepper to taste. When you're ready to serve, pile the mashed potatoes on each plate, top with the wilted spinach and a lamb steak, and drizzle the red wine sauce over everything. Enjoy!