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Ground Lamb Skillet is rich ground lamb studded with sweet fried onions and peppers, raisins, rosemary and chewy spelt to make an easy one-pan supper.
A delicious success last month with Lamb Patties inspired me to reimagine the dish as a one-skillet meal, and this turned out to be a wowser of a mid-week dinner!
One of my tricks for getting weekday dinner on the table is to do some of the work on the weekend. For example, I like to cook up a big unseasoned batch of a grain like farro or spelt on the weekend, drain it, cool it, refrigerate in a zipper-top bag and use it throughout the week for breakfast (to toss into yogurt), in lunch salads, or as a pilaf or part of dinner.
I favor the chewy whole grains like farro or spelt because it gives your mouth something to do, and stays with you longer. If you can’t find it, though, feel free to use your favorite grain, such as a simple cooked brown rice. (Yes, you can pull off the same big-batch weekend cooking with brown rice and make your life easier.
So bust out of your weeknight rut with a chewy grain, and some easy ground lamb.
How to make Ground Lamb Skillet
Fry onions and red peppers in a skillet for 10 or so minutes, then add rosemary.
Add the lamb, salt and allspice and cook, breaking up the lamb with a wooden spoon. It will take about 10 minutes. No need to add more oil.
Add drained raisins and cooked spelt to the skillet.
Add spinach to the skillet (it will look like way too much, but don’t worry, it quickly cooks down).
Within 2 minutes, it becomes a reasonable amount of spinach!
Spoon into bowls and serve.
Your family will thank you for it!
Ground Lamb Skillet is rich ground lamb studded with sweet fried onions and peppers, raisins, rosemary and chewy spelt to make an easy one-pan supper.
Ingredients
- 1/2 cup raisins (or you can use dried cranberries)
- 1 teaspoon extra-virgin olive oil
- 1 onion, finely chopped
- 1 red pepper, stem and seeds removed, finely chopped
- 1 teaspoon finely minced fresh rosemary
- 1 pound ground lamb
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 2 cups cooked spelt (I used Bob’s Red Mill brand)
- 7-10 ounces fresh spinach leaves (2 huge handfuls)
Directions
- Place raisins in a 2-cup glass measuring cup, cover with water by 1/2 inch and microwave on high for 55 seconds. Remove from microwave and allow raisins to steep in hot water while you prepare the rest of the recipe. This hydrates them.
- Heat olive oil in a 12-inch skillet, add onions and red peppers and sauté for about 8-10 minutes, until soft and taking on some color. Add rosemary during the last 5 or so minutes. Stir often so mixture doesn’t stick to skillet.
- To the skillet add lamb, salt and allspice and cook, breaking up the lamb with a wooden spoon. It will take 5-10 minutes to completely cook the lamb so it is no longer pink. (Do not add more oil, because the lamb will release fat.)
- Drain raisins well and discard water, then add them, along with cooked spelt, to the meat mixture. Mix well.
- Add spinach (it will look like way too much, but don’t worry) and cook and stir for a minute or so, just to slightly wilt the greens. You don’t want or need the spinach completely wilted into oblivion.
- Spoon into 4 shallow, wide bowls and serve.
- Serves 4.
Notes
Recipe source; Recipe and photos by Dorothy Reinhold | Shockingly Delicious
Looking for more lamb recipes?
Lamb Meatballs in the Instant Pot
Lamb Patties with Onions, Peppers, Rosemary and Raisins
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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{ 8 comments… read them below or add one }
Just pinned it. I really want to try this recipe. I love one pot meals. Looking forward to the combination of flavors and textures. Thinking about adding pinenuts too.
Dana,
Pine nuts would be great!
What an interesting combination of ingredients! The raisins definitely give it that little punch of sweet you sometimes need to balance out flavors. Very colorful, too 🙂
Shaina,
Exactly right!
Love your recipe and tips for making the grain ahead of time.
Marjory,
Thanks! Having a container full of cooked chewy grains has saved dinner for me on many occasions!
Great tip on making a big batch of something over the weekend to use during the week. I do it all the time with farro (love it).
Renee,
Yep, that is my saving grace to get dinner on the table in time!
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