Moroccan Spiced Lamb and Spring Vegetables Sheet Pan

Moroccan · Spring · 90 min · Serves 4 · By Lesapor Test Kitchen

This Moroccan-inspired dish combines tender lamb with vibrant spring vegetables, all roasted on a single sheet pan. The use of ras el hanout, a classic North African spice blend, adds depth and complexity, elevating the flavors to a whole new level. The recipe is perfect for a sophisticated dinner party or a refined family meal.

Ingredients

  • 2 pounds bone-in lamb shoulder, cut into 2-inch pieces
  • 3 tablespoons ras el hanout
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 large red onion, cut into wedges
  • 2 medium zucchinis, cut into thick rounds
  • 1 red bell pepper, sliced
  • 1 bunch of asparagus, trimmed
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lemon, cut into wedges

Method

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the lamb pieces with ras el hanout, sea salt, black pepper, and 2 tablespoons of olive oil. Mix well to coat the lamb evenly with the spices.
  3. Arrange the spiced lamb pieces on a large sheet pan, making sure they are spread out in a single layer. Roast in the preheated oven for 30 minutes.
  4. In the same bowl, add the red onion wedges, zucchini rounds, and red bell pepper slices. Drizzle with the remaining tablespoon of olive oil and toss to coat. Season with a pinch of salt and pepper.
  5. After 30 minutes of roasting the lamb, add the prepared vegetables to the sheet pan, surrounding the lamb pieces. Continue roasting for an additional 20 minutes.
  6. Add the asparagus to the sheet pan, mixing it gently with the other vegetables. Roast for another 10 minutes or until the vegetables are tender and the lamb is cooked through.
  7. Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lemon wedges on the side.