Cumin lamb steaks with mashed potatoes, spinach and red wine sauce

    (35)
    35 mins

    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.


    33 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Reviews and ratings
    Global ratings:
    (35)

    Reviews in English (29)

    by
    14

    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 wine reduction going together but in this circumstance it really works. The lamb was quite flavorful and my daughter (the other lamb lover in the family) enjoyed this dish as much, if not more, than I. I did feel the need to add a little kosher salt to the wine sauce because I felt it was just a touch too sweet. Otherwise, no modifications. Thanks for submitting a unique and flavorful recipe.  -  07 Aug 2008  (Review from Allrecipes US | Canada)

    by
    12

    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 is wilted but i usually do both.  -  24 Jan 2011  (Review from Allrecipes US | Canada)

    by
    11

    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 supermarkets, I used frozen spinach. Indeed this dish would be ideally suited for a dinner party, as well a family meal.  -  06 Aug 2008  (Review from Allrecipes US | Canada)

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