Greek-Style Lamb and Spinach Skillet with Lemon and Tomatoes

This skillet leans on a classic Greek pairing of warm spices — oregano and a whisper of cinnamon — cooked into ground lamb and tomatoes until everything turns rich and saucy. Spinach gets folded in at the very end so it wilts gently without turning grey or watery.

Lamb is naturally iron-rich, and we've built the finish around helping your body use more of it: fresh lemon juice and zest stirred in off the heat bring vitamin C right into the same bite as the iron. A little feta and fresh dill round out the plate with a briny, herby lift.

Serve this straight from the skillet with warm pita or a spoonful of rice underneath to catch the juices. It comes together in one pan and one half hour, making it an easy weeknight dinner that still feels like something special.