Mediterranean Spiced Lamb and White Bean Skillet with Charred Grape Tomatoes

Place a large cast-iron skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and crispy at the edges. Remove half the rendered fat if excessive.

Add the diced red onion and sauté until softened and translucent, about 4 minutes. Stir in the garlic and half the za'atar, toasting until fragrant.

Add the grape tomatoes and cook until they begin to burst and release their juices, creating a rustic sauce.

Toss in the cooked white beans, folding gently to combine so they warm through without turning to mush. Season liberally with salt, black pepper, and the remaining za'atar.

Spoon into a shallow bowl. The contrast between the savory, charred lamb and the sweet, jammy tomatoes is the heart of this dish. Serve hot.