Photo: © Kana Okada
Yield
4

"Chopped steaks are really just glorified hamburgers," Marcia Kiesel says. "It's a ground meat patty, but you eat it with a fork and knife like a steak—with or without bread." Marcia updates the old-fashioned diner staple by using ground lamb instead of beef and serving it with garlicky wilted spinach and warm goat cheese. "It's such a lazy summer meal," she says.

How to Make It

Step 1

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.

Step 2

In 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 3

In 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 4

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.

Step 5

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 minutes per side. Transfer the chopped lamb steaks to the bread, garnish with marjoram leaves and serve with a fork and knife.

You May Like

Ratings & Reviews

Onecentinvegas's Review

fledglingchef
August 03, 2013
While I wouldn't serve this to guests, it was a fast and very good weeknight meal for husband and myself. Made as directed, served on some french sourdough with a side of fresh garden tomatoes and cucumbers in vinaigrette. Was delish! Definitely a cheap, fast and easy, one to make again.

fledglingchef's Review

Onecentinvegas
February 11, 2011
This is delicious! I made a couple of changes based on what I had on hand. I only had 1 pound of lamb, so I added 1 pound of ground pork, and increased everything proportionally to account for the extra 1/2 pound. Also, I have no idea what peasant bread is, so I used a lovely fresh-baked ciabatta roll from the bakery. And I cooked it on a Foreman Grill (because I don't own an outdoor grill) for 5 minutes, which cooked it to medium. Everything else was true to the recipe, and everyone raved about it. Delish!!