1 tablespoon extra-virgin olive oil
1 pound ground lamb
½ cup diced onion
3 cloves garlic, minced
1 teaspoon dried oregano
1½ teaspoons kosher salt
1 (10-ounce) package chopped frozen spinach, thawed, or 4 cups fresh spinach leaves, chopped
2 tablespoons chopped fresh mint (optional)
¾ cup low-sodium chicken broth or water
3 large eggs, beaten
2 tablespoons fresh lemon juice
HEAT A LARGE saucepan over high heat; add the oil. Once the oil is hot, add the lamb, onion, and garlic to the pan and cook, using a wooden spoon to break up the meat, until it is no longer pink, 5 to 6 minutes. Add the oregano, salt, spinach, and broth. Reduce the heat to medium-low. Cover and cook for 5 to 6 minutes.
Meanwhile, in a small bowl, whisk together the eggs and lemon juice.
At the end of the cooking time, slowly whisk in a couple of ladles of the hot lamb mixture into the egg mixture, stirring constantly. (You are doing this to temper your eggs so they don’t curdle as you pour them into the hot lamb mixture.) Slowly pour the egg mixture into the lamb, stirring constantly. Shake the pan from side to side to ensure the egg sauce has spread out over the lamb. Sprinkle with chopped mint, if using.
Turn off the heat. Cover and let stand for 1 to 2 minutes. (This allows the sauce to thicken.)