Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad

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Oven-roasted lamb tossed with warm Moroccan spices paired with a refreshing carrot and date salad for a vibrant, Whole30-compliant meal. This mediterranean-inspired lamb (whole30, gluten free) ready in about 45 minutes pairs lamb shoulder, cut into 1-inch cubes, ground cumin, ground coriander 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.25 lbs lamb shoulder cubes with 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Toss well to coat.
  2. Step 2: Spread the seasoned lamb evenly on a rimmed sheet pan. Roast for 25-30 minutes, turning once halfway through, until lamb is browned and cooked to desired doneness.
  3. Step 3: While lamb roasts, prepare the salad by combining 3 peeled and julienned medium carrots with 1/2 cup chopped pitted Medjool dates in a medium bowl.
  4. Step 4: Dress the salad with 2 tbsp fresh lemon juice and 3 tbsp chopped fresh mint. Toss to combine and sprinkle 1/4 cup toasted sliced almonds on top for crunch.
  5. Step 5: Serve the roasted Moroccan-spiced lamb alongside the bright carrot and date salad for a balanced Whole30 dinner.

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Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad 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 Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad?

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 ground cumin from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad?

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 Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad 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.

Is Sheet Pan Moroccan-Spiced Lamb with Carrot and Date Salad whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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