Sheet Pan Harissa-Spiced Lamb with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Juicy lamb chunks tossed in smoky harissa and roasted alongside colorful vegetables for a one-pan meal packed with bold flavors. This middle eastern-inspired lamb ready in about 45 minutes pairs lamb shoulder, boneless, harissa paste, olive oil 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, cut into 1-inch cubes lamb shoulder, boneless
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, sliced into 1-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 1 cup cherry tomatoes
• 2 tbsp, chopped (optional) fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb cubed lamb shoulder, 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss until lamb is evenly coated.
2. Step 2: Spread the seasoned lamb evenly on a large rimmed baking sheet. Arrange 1 sliced red bell pepper, 1 sliced zucchini, 1 cut red onion, and 1 cup cherry tomatoes evenly around the lamb.
3. Step 3: Roast in the oven for 25-30 minutes, stirring vegetables halfway through, until lamb is cooked through and vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro over the top. Serve with lemon wedges to squeeze over lamb and vegetables.