One-Pan Middle Eastern Spiced Lamb and Vegetable Bake

Middle Eastern · Year-round · 90 min · Serves 4 · By Lesapor Test Kitchen

This sophisticated one-pan dish brings the rich flavors of the Middle East to your table. Spiced lamb is paired with an array of roasted vegetables, making it a beautiful centerpiece for any meal. The secret lies in the simplicity of the preparation, balanced by the complexity of spices and fresh herbs.

Ingredients

  • 1 1/2 pounds boneless lamb shoulder, cut into 2-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, sliced into 1/2-inch rounds
  • 1 lemon, sliced
  • 1/2 cup tahini
  • 1/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pomegranate molasses (specialty)
  • 1/4 cup fresh cilantro leaves, chopped

Method

  1. Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the lamb cubes with olive oil, garlic, cumin, coriander, cinnamon, smoked paprika, cayenne pepper, sea salt, and black pepper. Mix well to coat the lamb evenly.
  2. Scatter the onion, carrots, eggplant, bell pepper, and zucchini onto a large sheet pan. Nestle the spiced lamb cubes among the vegetables. Place lemon slices on top of the mixture.
  3. Roast in the preheated oven for about 45-50 minutes, or until the lamb is tender and the vegetables are cooked through, stirring halfway through to ensure even cooking.
  4. While the lamb and vegetables are roasting, prepare the tahini drizzle. In a small bowl, whisk together the tahini, water, lemon juice, and pomegranate molasses until smooth and slightly runny. Adjust the consistency with more water if necessary.
  5. Once the lamb and vegetables are cooked, remove the sheet pan from the oven. Drizzle the tahini sauce over the entire dish and garnish with fresh cilantro before serving.