One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables
Tender lamb cubes braised with fragrant Moroccan spices, chickpeas, and roasted vegetables for a hearty, one-pan dinner. This moroccan-inspired lamb ready in about 45 minutes pairs lamb shoulder cubes, ground cumin, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb lamb shoulder cubes
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium, sliced yellow onion
- 2 medium, cut into 1-inch chunks carrot
- 4 cloves, minced garlic cloves
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup vegetable broth
- 1/4 cup, chopped fresh cilantro
- for serving lemon wedges
Instructions
- Step 1: In a large bowl, toss 1 lb lamb shoulder cubes with 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering.
- Step 3: Add the spiced lamb cubes and sear, turning occasionally, for 6-8 minutes until browned on all sides.
- Step 4: Remove lamb and set aside. In the same pan, add 1 sliced medium yellow onion and 2 chopped medium carrots; sauté for 5 minutes until softened.
- Step 5: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 6: Return lamb to the pan along with 1 can drained chickpeas and 1 cup vegetable broth.
- Step 7: Cover and simmer on low heat for 15 minutes until the lamb is tender and the broth slightly reduced.
- Step 8: Sprinkle 1/4 cup chopped fresh cilantro on top and serve with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder cubes from drying out.
Can I substitute ingredients in One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Moroccan-Spiced Lamb with Chickpeas and Roasted Vegetables?
Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
