Grilled Lamb on Spinach

• 8 ounces boneless leg of lamb
• Freshly ground black pepper to taste
• 1 1/2 teaspoons ground cumin
• 16 ounces fresh loose spinach or 10-ounce package fresh spinach
• 4 ounces fresh mushrooms
• 1 large clove garlic
• 1 teaspoon olive oil
• 2 tablespoons sherry vinegar
• 1 1/2 teaspoons Dijon mustard

1. Wash, dry and trim fat from lamb.
2. Cut into half-inch-wide strips.
3. Sprinkle with pepper and cumin on both sides.
4. Wash and trim stems from spinach; wash, trim and slice mushrooms; mince garlic.
5. Prepare stove-top grill, and grill the lamb for just a few minutes on both sides, until meat is medium rare.
6. Heat oil in nonstick pan until it is hot; reduce heat to medium high, and saute mushrooms and garlic for about 2 minutes.
7. In serving bowl mix vinegar and mustard.
8. Add the spinach to the mushrooms, and cover; cook about 2 minutes, until spinach has wilted but is still green.
9. Drain spinach, stir into vinegar and mustard mixture and season with pepper.
10. Arrange spinach on dinner plates, and top with lamb.

lamb, freshly ground black pepper, ground cumin, loose spinach, mushrooms, clove garlic, olive oil, sherry vinegar, mustard

Taken from cooking.nytimes.com/recipes/4436 (may not work)