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

Prepare the Potatoes: Place the halved new potatoes in a large saucepan and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander and allow them to steam dry for a minute or two to remove excess moisture.

Make the Red Wine Reduction: While the potatoes are cooking, melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and softened, about 3-4 minutes. Stir in the brown sugar and red wine. Bring the mixture to a boil over medium-high heat and let it boil until the sauce has reduced by about half and thickened slightly, approximately 5 minutes. Remove from heat, cover to keep warm.

Cook the Lamb: Season the lamb shoulder steaks generously with salt and pepper. Lightly crush the toasted cumin seeds and press them into both sides of the steaks, ensuring an even coating. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the cumin-crusted lamb steaks to the hot skillet and cook for about 4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remove the cooked lamb steaks from the skillet and let them rest on a plate or cutting board in a warm place.

Wilt the Spinach: After removing the lamb, add the cleaned spinach to the hot skillet. Season with salt and pepper to taste. Cook, stirring occasionally, until the spinach is wilted and tender, about 2-3 minutes.

Smash the Potatoes: While the spinach wilts, return the drained potatoes to the saucepan. Add the softened butter and sour cream. Use a potato masher or fork to smash the potatoes to your desired consistency. Season generously with salt and pepper to taste.

Assemble and Serve: To serve, mound a generous portion of the smashed potatoes in the center of each dinner plate. Top with the wilted spinach, followed by a cumin-crusted lamb steak. Strain the warm red wine reduction over the lamb and potatoes. Garnish with fresh herbs, if desired.