Sheet Pan Moroccan-Spiced Lamb with Roasted Vegetables
Juicy lamb shoulder chunks and colorful vegetables roasted together with fragrant Moroccan spices for an effortless one-pan dinner. This moroccan-inspired lamb ready in about 45 minutes pairs lamb shoulder, cut into 1-inch cubes, large, cut into wedges red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 3 medium, peeled and cut into 2-inch pieces carrots
- 1 large, sliced into 1-inch strips red bell pepper
- 1 large, cut into wedges red onion
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground coriander
- 1.5 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Step 2: In a large bowl, toss 1.5 lbs lamb shoulder cubes with 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp paprika, 1 tsp ground coriander, 1.5 tsp salt, and 1 tsp black pepper until evenly coated.
- Step 3: Add 3 peeled and cut carrots, 1 sliced red bell pepper, and 1 large red onion cut into wedges to the bowl and toss to coat with the spice mixture.
- Step 4: Spread lamb and vegetables in a single layer on the prepared sheet pan.
- Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until lamb is cooked to medium doneness and vegetables are tender and caramelized at edges.
- Step 6: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro.
- Step 7: Serve with lemon wedges to squeeze over lamb and vegetables for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Moroccan-Spiced Lamb with Roasted Vegetables 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 Roasted Vegetables?
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 olive oil from drying out.
Can I substitute ingredients in Sheet Pan Moroccan-Spiced Lamb with Roasted Vegetables?
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 Roasted Vegetables 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.
What goes well with Sheet Pan Moroccan-Spiced Lamb with Roasted Vegetables?
Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
