Description
This sheet pan lamb recipe features tender lamb and vegetables seasoned with aromatic Ras el Hanout, making for an easy and flavorful meal.
Ingredients
Scale
- 1 1/2 lbs boneless leg of lamb, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 tbsp Ras el Hanout seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch rounds
- 1 cup cherry tomatoes
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the lamb cubes, olive oil, Ras el Hanout, salt, and pepper. Toss to coat evenly.
- Add the red onion, red bell pepper, yellow bell pepper, zucchini, and cherry tomatoes to the bowl with the lamb. Toss to combine.
- Spread the lamb and vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the lamb is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, marinate the lamb for at least 30 minutes, or up to 4 hours, before roasting.
- You can add other vegetables like sweet potatoes or carrots to the sheet pan.
- Serve with couscous or rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg