Sheet Pan Harissa-Spiced Lamb with Roasted Chickpeas and Carrots

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

Juicy lamb chunks roasted with smoky harissa and served alongside crispy chickpeas and tender carrots for a bold-flavored one-pan meal. This Middle Eastern-inspired lamb recipe, ready in about 45 minutes, pairs lamb shoulder, cut into 1-inch cubes, harissa paste, olive oil 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. 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, cut into 1-inch cubes
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 medium, peeled and cut into 1/2-inch sticks carrots
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped, for garnish fresh mint leaves

The instant-read thermometer we’d check this lamb with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 lb lamb shoulder cubes with 2 tbsp harissa paste and 2 tbsp olive oil until evenly coated.
2. Step 2: In a separate bowl, combine 1 can (15 oz) drained chickpeas and 3 peeled and sliced carrots with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper; toss to coat.
3. Step 3: Spread lamb cubes on one half of a large rimmed baking sheet and chickpeas with carrots on the other half in a single layer.
4. Step 4: Roast for 25-30 minutes, stirring the chickpeas and carrots halfway through, until lamb is browned and cooked to medium (internal temperature 145°F) and vegetables are tender and golden.
5. Step 5: Remove from oven, garnish with 2 tbsp chopped fresh mint leaves, and serve warm.