Mediterranean Sheet Pan Roasted Lamb with Lemon and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy lamb chunks roasted on a sheet pan with lemon, oregano, and garlic for an easy Mediterranean-inspired dinner. This mediterranean-inspired lamb ready in about 50 minutes pairs lamb shoulder, cubed, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4, minced garlic cloves
• 2 tbsp chopped fresh oregano
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, cut into wedges red onion
• 1 pint cherry tomatoes

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 2 tbsp chopped fresh oregano, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 2 lbs cubed lamb shoulder to the marinade and toss until evenly coated. Let marinate for 15 minutes at room temperature.
3. Step 3: On a large rimmed sheet pan, spread the marinated lamb evenly. Scatter 1 large cut red onion and 1 pint cherry tomatoes around the lamb.
4. Step 4: Roast for 25-30 minutes, stirring halfway through, until lamb is browned and cooked to medium doneness and vegetables are tender and slightly caramelized.
5. Step 5: Remove from oven and let rest for 5 minutes before serving. Spoon lamb and vegetables onto plates, drizzling pan juices over the top.