Chopped Lamb Steak with Garlic Spinach

Featured by Keller Estate in the Pinot Noir Wine Club.


An updated, old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese.

Yield: 4
Prep Time: 5 Minutes
Cook Time: 40 Minutes


• 1/2 lb. spinach, stems discarded,rinsed
• 3 Tbs. extra-virgin olive oil,
• 1 small red onion, finely diced
• 1 1/2 lbs. ground lamb
• 2 Tbs. dry red wine (pinot works just fine)
• 1/2 tsp. ground cumin
• 1/4 tsp. cinnamon
• Kosher salt and fresh ground black pepper
• 1 large garlic clove, minced
• 4 slices of peasant bread
• 4 oz. fresh goat cheese, cut into 4 pieces
• Marjoram leaves, for garnish


Heat a medium skillet over moderately high heat. Add a large handful of spinach and cook, stirring, until wilted. Transfer to a colander and repeat with the remaining spinach. Gently squeeze the spinach dry, then coarsely chop and reserve.

In the same skillet, heat 1 Tbs. of olive oil. Add the red onion and cook over moderate heat until softened, about 7 min. Transfer 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 tsp. of salt and 1/2 tsp. of black pepper and blend well. Gently form the mixture into four 4-inch patties.

In the same skillet, heat the remaining 2 Tbs. of olive oil. Add the garlic and cook over moderate heat until fragrant, about 40 seconds. Add the wilted spinach and cook, stirring, until hot. Season 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 min. per side. Spread the goat cheese on the bread and top with the spinach. Brush 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 min. per side. Transfer the patties to the bread, garnish with marjoram and serve.

Recipe sourced from

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