Ingredients
½lbspinach
3tbspextra virgin olive oil
1small red onion
1½lbsground lamb
2tbspdry red wine
½tspground cumin
¼tspcinnamon
kosher salt and freshly ground black pepper
1large garlic clove
4slicepeasant bread
4ozfresh goat cheese
marjoram leaves
Preparation
Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until the leaves are wilted.
Transfer the wilted spinach to a colander and repeat with the remaining leaves. Gently squeeze the spinach dry, coarsely chop, and reserve.
In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat for about 7 minutes, until softened. Transfer the onion to a large bowl and let cool.
Add the ground lamb to the bowl and break it up slightly. Add the red wine, cumin, cinnamon, salt, and black pepper and blend well. Gently form the mixture into four 4-inch patties.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover, and keep warm.
Light a grill. Lightly brush the bread with olive oil and grill, turning once, until lightly browned, about 1 minute per side. Spread the fresh goat cheese on the bread and top with the garlicky spinach.
Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat for about 4 minutes per side, turning once, until the patties are nicely charred outside and medium-rare within.
Transfer the chopped lamb steaks to the bread, garnish with marjoram leaves, and serve with a fork and knife.
