Lamb Skillet with Spelt Spinach Rosemary and Raisins
Ingredients
- ½ 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
- ¼ teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 2 cups cooked spelt (I used Bob’s Red Mill brand)
- 2 huge handfuls fresh spinach leaves (7-10 ounces)
Instructions
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