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My review
Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce
Emma Jansen
"This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce."
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Ingredients
1 h servings 1063 calsOriginal recipe yields 4 servings (4 steaks)
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Directions
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- Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
- Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
- Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.
Nutrition Facts
Per Serving: 1063 calories; 53 g fat; 96.5 g carbohydrates; 43.3 g protein; 152 mg cholesterol; 342 mg sodium. Full nutrition
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Reviews
Read all reviews 2632 Ratings
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Most helpful positive review
8/7/2008
Disclaimer: I made the lamb only, not the spinach or potatoes so my review is focused on only the lamb. Very interesting combination of flavors. I never would have thought of cumin and a red win...
Most helpful critical review
3/6/2010
I give this a three as is, but a four or five now that I've made some changes. The wine reduction is great, just needs some salt. I prefer mashed potatoes made without sour cream, just butter a...
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8/7/2008
Disclaimer: I made the lamb only, not the spinach or potatoes so my review is focused on only the lamb. Very interesting combination of flavors. I never would have thought of cumin and a red win...
1/24/2011
have made this several times for people who never had lamb and everyone loved it.i add mushrooms to the wine sauce and shredded cheese to the taters.the spinich is just as good as a salad as it ...
8/6/2008
I have to say this was absolutely wonderful, I just made a few amendments, but nothing major. I cut the meat from the bone. As fresh English spinach is so difficult to find in Australian superma...
5/2/2010
Absolutely delicious! My husband was practically licking the plate (for his sake I'll say "practically"). It's simple and quick, and I'm planning on making it for company, as the presentation i...
6/12/2008
OK, if I could give this more stars I would! First of all its freakin' fantastic! Second of all, its pretty easy to make, but tastes like it came from a restaurant...so its pretty impressive. I ...
3/6/2010
I give this a three as is, but a four or five now that I've made some changes. The wine reduction is great, just needs some salt. I prefer mashed potatoes made without sour cream, just butter a...
10/7/2010
This method of making lamb went over really well at my house; the wine sauce was even palatable to the kids. Yay! I've been hesitant to buy lamb in the past, but there's some nice grass-fed at T...