Sheet Pan Lamb and Vegetables

This Moroccan-inspired sheet pan dish features tender roasted meat and vegetables seasoned with warm, aromatic spices. It’s flavorful, balanced, and naturally rich without being saucy - perfect as a stand-alone meal or served over something creamy or grain-based.

Serves: 5 | Time: 1 hour

Ingredients

Lamb

• 1 – 1 1/2 lbs lamb leg or shoulder, boned and cut into 1-inch cubes

• 2 Tbsp olive oil

• 1 1/2 tsp cumin

• 1 tsp coriander

• 1 tsp turmeric

• 1/2 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp smoked paprika

• Salt & pepper, to taste

Vegetables

• 1 zucchini, quartered

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 medium onion, julienned

• 1 small or 1/2 medium eggplant, diced

• 1 container (10-11 oz) cherry tomatoes or grape tomatoes, whole[1]

• 3 cloves (1 Tbsp) garlic, minced

• 1 Tbsp olive oil

• Salt & pepper, to taste

Instructions

1. Preheat oven to 400°.

2. In a small bowl, mix together lamb, olive oil, cumin, coriander, turmeric, cinnamon, ground ginger, smoked paprika, salt, and pepper. Loosely cover and set aside to marinate.

3. Line a baking sheet with parchment paper or silicone baking mat.

4. Prep all vegetables to the specifications above.

5. In a medium bowl, toss prepared vegetables with garlic, olive oil, salt, and pepper, until well-coated.

6. On the lined baking sheet, spread out the vegetable mixture into an even layer.

7. Bake for 20 minutes.

8. Remove from oven and add lamb mixture. Stir.

9. Bake for an additional 15 minutes, until lamb is cooked.

10. Serve and enjoy!

Notes

[1] Keeping tomatoes whole while cooking makes them sweeter.