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Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes, reaching an internal temperature of 160°F (71°C) on an instant-read thermometer. Transfer the lamb to a plate, leaving any rendered fat in the pan.
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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