Ingredients
1/2 lb. spinach
3 tbsp. extra-virgin olive oil
1 small red onion
1 1/2 lb. ground lamb
2 tbsp. dry red wine
1/2 tsp. ground cumin
1/4 tsp. cinnamon
kosher salt and freshly ground black pepper
1 large garlic clove
4 slice of peasant bread
4 oz. fresh goat cheese
marjoram leaves
Preparation
Step 1Heat 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.Step 2In the same skillet, heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until softened, about 7 minutes. 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, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and blend well. Gently form the mixture into four 4-inch patties.Step 3In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the minced garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season the spinach with salt and pepper, cover, and keep warm.Step 4Light 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.Step 5Brush the lamb patties with olive oil and season lightly with salt and pepper. Grill over moderately high heat, turning once, until the patties are nicely charred outside and medium-rare within, about 4 minutes per side. Transfer the chopped lamb steaks to the bread, garnish with marjoram leaves, and serve with a fork and knife.
