Middle Eastern Spiced Ground Lamb with Pine Nuts

Finely dice the onion and mince the garlic cloves.

Heat the olive oil in a large skillet over medium-high heat and sauté the onion until softened, about 5 minutes.

Add the ground lamb to the pan and cook, breaking it up with a spoon, until browned and no longer pink.

Stir in the garlic, cinnamon, allspice, salt, and pepper, cooking for another 2 minutes until fragrant.

In a separate small dry pan, toast the pine nuts over medium heat for 2 to 3 minutes until golden brown, watching closely to prevent burning.

Remove the lamb from the heat and stir in half of the chopped parsley.

Transfer the lamb to a serving dish and top with the toasted pine nuts and remaining fresh parsley.