Sheet Pan Za'atar Lamb with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender lamb cubes tossed with fragrant za’atar and roasted alongside colorful vegetables for a simple, aromatic meal. This Middle Eastern-inspired lamb recipe, ready in about 45 minutes, pairs lamb leg, cut into 1-inch cubes, za’atar seasoning, 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 5, 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 5 Middle Eastern cuisine 480 cal/serving

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Ingredients

2 lbs lamb leg, cut into 1-inch cubes
3 tbsp za’atar seasoning
4 tbsp olive oil
1 large, cut into 1-inch pieces red bell pepper
2 medium, sliced into 1/2-inch rounds zucchini
1 large, cut into wedges red onion
5 cloves, thinly sliced garlic cloves
1 1/2 tsp salt
1 tsp black pepper
for serving lemon wedges

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, combine 2 lbs lamb leg cubes with 3 tbsp za’atar, 4 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper. Toss well to evenly coat.
Step 2: Add 1 large chopped red bell pepper, 2 sliced zucchinis, 1 large red onion cut into wedges, and 5 thinly sliced garlic cloves to the bowl. Toss again until vegetables are coated with the seasoning and oil.
Step 3: Spread the lamb and vegetables evenly on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until lamb is cooked to medium doneness and vegetables are tender with browned edges.
Step 4: Remove from oven and let rest for 5 minutes. Serve with fresh lemon wedges for squeezing over the dish.