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 flavours of cumin, spinach, creamy potato and sweet red wine sauce.
20 small potatoes, scrubbed with skin on
4 lamb boneless leg or shoulder steaks, approx 200g each
salt and pepper to taste
1 tablespoon cumin seeds
1 tablespoon oil
2 bunches spinach, washed and roughly chopped
1/4 cup (65ml) sour cream
1 tablespoon butter
red wine sauce
1 tablespoon butter
2 large cloves of garlic
2 tablespoons brown sugar
1 cup good quality red wine
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Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover and simmer until tender, about 15 minutes then drain.
To make the red wine sauce: 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 frypan over medium-high heat. Add the steaks and cook on both sides, about 4 minutes per side for medium rare, or until cooked to your liking. Remove the steaks to rest in a warm spot. Place the spinach into the hot frypan, 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 over the top.
Nice job. I used ground cumin instead of cumin seeds because that's what I had and the flavour was perfect. Just had mashed potatoes with other veges, no spinach. Hubby loved it. This will become another favourite in our house. - 08 Sep 2010