Sheet Pan Moroccan-Spiced Lamb with Roasted Carrots and Cauliflower

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender lamb chunks roasted with aromatic Moroccan spices alongside sweet roasted carrots and nutty cauliflower for a vibrant Whole30 meal. This Moroccan-inspired lamb recipe (whole30, gluten free), ready in about 50 minutes, pairs carrots, cauliflower florets, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 1.5 lbs lamb shoulder, cut into 1 1/2-inch cubes
• 4 large, peeled and cut into 2-inch sticks carrots
• 4 cups cauliflower florets
• 4 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp garlic powder
• 1 1/2 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1/4 cup chopped, for garnish fresh parsley
• for serving lemon wedges

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 lbs cubed lamb shoulder, 2 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper. Toss well to coat lamb evenly.
2. Step 2: In a separate bowl, toss 4 large peeled carrot sticks and 4 cups cauliflower florets with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Spread lamb cubes on one half of a large rimmed baking sheet and vegetables on the other half in a single layer. Roast for 25-30 minutes, turning lamb halfway and stirring vegetables once, until lamb is cooked through and vegetables are tender and caramelized.
4. Step 4: Remove from oven and let lamb rest for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley over the lamb and vegetables.
5. Step 5: Serve with lemon wedges for squeezing over the dish to add brightness.