Sheet Pan Herb-Roasted Lamb with Mediterranean Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Tender lamb leg slices roasted alongside colorful Mediterranean vegetables, infused with garlic and rosemary for a fragrant, savory feast. This mediterranean-inspired lamb (mediterranean diet) ready in about 50 minutes pairs extra virgin olive oil, chopped fresh rosemary, minced garlic cloves 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.

Ingredients

• 2 pounds bone-in lamb leg, sliced 1-inch thick
• 3 tbsp extra virgin olive oil
• 2 tbsp chopped fresh rosemary
• 6 minced garlic cloves
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into wedges red onion
• 1 cup whole cherry tomatoes
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp extra virgin olive oil, 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1.5 tsp salt, and 1 tsp black pepper.
2. Step 2: Add 2 pounds of 1-inch thick bone-in lamb leg slices to the bowl and toss to coat evenly with the herb mixture.
3. Step 3: On a large rimmed sheet pan, arrange the lamb slices spaced apart. Surround with 2 medium zucchini sliced into 1/2-inch rounds, 1 large red bell pepper cut into 1-inch pieces, 1 large red onion cut into wedges, and 1 cup whole cherry tomatoes.
4. Step 4: Roast everything for 25-30 minutes, turning the vegetables halfway through, until the lamb reaches medium-rare (135°F internal) and vegetables are tender with lightly caramelized edges.
5. Step 5: Remove from oven and drizzle 2 tbsp fresh lemon juice over the lamb and vegetables. Let rest 5 minutes before serving.