Ground Lamb Skillet with Roasted Carrots, Spinach, and Pomegranate
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 15 min
- Cost
- $18.50
- Nutrition
- 440 cal · 35g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: raw veg on the side
Ground Lamb Skillet with Roasted Carrots, Spinach, and Pomegranate is a Mediterranean weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $19 in groceries. You'll need 2 pans, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
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Ingredients
- 1/4 tsp black pepper
- 1½ lb ground lamb
- 1 lb carrots
- 4 cups fresh spinach
- ½ count pomegranate
- 3 tbsp olive oil
- 1½ tsp cumin
- 1/2 tsp salt
Steps
- Cut carrots into 1/2-inch thick rounds and toss with 1 tablespoon olive oil, salt, pepper, and cumin on a sheet pan; roast at 425°F for 12 to 15 minutes until tender.
- While carrots roast, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat, then brown lamb for 5 to 6 minutes, breaking it apart with a spoon until 160°F internally. Drain off extra fat.
- Add spinach to the lamb in batches, stirring until wilted and incorporated, about 3 minutes total.
- Remove pomegranate seeds by cutting the fruit in half and gently prying seeds out with a spoon.
- Divide lamb and spinach mixture among four bowls, top with roasted carrots and pomegranate seeds, and serve hot.
- Picky eaters can have the plain browned lamb and roasted carrots, with the spinach and pomegranate on the side.
- Make ahead: cut the carrots and seed the pomegranate up to 2 days ahead and keep them in the fridge; leftover lamb keeps 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 35 g
- Carbohydrates
- 16 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Sodium
- 320 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop