Sheet Pan Harissa-Spiced Lamb with Roasted Chickpeas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb chunks and crunchy roasted chickpeas infused with smoky, spicy harissa on a single sheet pan for easy roasting. This Middle Eastern-inspired lamb recipe, ready in about 45 minutes, pairs lamb shoulder, cut into 1-inch cubes, canned chickpeas, drained and rinsed, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 520 cal/serving

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Ingredients

1.5 pounds lamb shoulder, cut into 1-inch cubes
1 can (15 ounces) canned chickpeas, drained and rinsed
3 tablespoons harissa paste
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
for serving lemon wedges

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Instructions

Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1.5 pounds lamb shoulder cubes, 1 can (15 ounces) drained chickpeas, 3 tablespoons harissa paste, 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until lamb and chickpeas are evenly coated.
Step 2: Spread the lamb and chickpeas on a large rimmed baking sheet in a single layer. Roast in the oven for 25-30 minutes, tossing halfway through, until lamb is cooked through and chickpeas are crispy.
Step 3: Remove from oven and sprinkle with 1/4 cup chopped fresh parsley. Serve with lemon wedges to squeeze over the dish for brightness.