½ teaspoon spinach, 3 tablespoons extra virgin olive oil, 1 small red onion, 1 ½ pound ground lamb, 2 tablespoons dry red wine, ½ teaspoon ground cumin, ¼ tins cinnamon, kosher salt and freshly ground black pepper, 1 large clove of garlic 4 slices of farm bread, 4 ounces Fresh goat’s cheese, Marjoram leaves
Heat a medium pan excessively high heat. Add a large handful of spinach and boil, stir until the leaves are withered. Transfer the faded spinach onto a sieve and repeat with the remaining leaves. Press the spinach carefully dry, roughly chop and reserve.
In the same pan heat 1 tablespoon of olive oil. Add the red onion and cook over moderate heat until soft, about 7 minutes. Place the onion in a large bowl and allow to cool. Add the bottom lamb in the bowl and break it lightly. Add the red wine, cumin, cinnamon, 1/2 teaspoon salt and 1/2 teaspoon of black pepper and mix well. Mix the mixture carefully into four 4-inch patties.
In the same pan heat the remaining 2 tablespoons of olive oil. Add the chopped garlic and cook over moderate heat until fragrant, about 40 seconds. Add the discarded spinach and boil, stir until hot. Season the spinach with salt and pepper, cover and keep warm.
Light a grill. Brush the bread with olive oil and the grill thoroughly, turn once to a little tanned, about 1 minute per side. Spread the fresh goat’s cheese onto the bread and the top with garlicky spinach.
Coat the lamb paste with olive oil and season with salt and pepper. Grill over high heat, turn once until the patties are quite 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 a knife.