Herbed Lamb Patties with Roasted Root Vegetables

There’s something incredibly comforting about a plate of juicy, well-seasoned lamb paired with earthy roasted vegetables. This dish brings together bold flavors, wholesome ingredients, and vibrant colors for a meal that feels both rustic and refined.

These herbed lamb patties are pan-seared to perfection, then served alongside sweet potatoes and carrots roasted until golden. A side of garlicky zucchini and spinach rounds out the dish, making it a complete, nutrient-dense dinner. Best of all, it follows the Autoimmune Protocol (AIP), so it’s as nourishing as it is delicious.

Whether you’re cooking for family, meal-prepping for the week, or simply craving something hearty and balanced, this recipe will quickly become a staple in your kitchen.

Ingredients

• 1.5 lbs ground lamb
• 2 large sweet potatoes, peeled and cubed
• 3 large carrots, peeled and sliced
• 2 medium zucchini, sliced
• 5 oz baby spinach
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced and divided
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme, minced
• 3 tbsp olive oil, divided
• 1 lemon, for juice
• Sea salt to taste

Instructions

1. Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cubed sweet potatoes and carrots with 1 tablespoon of olive oil and a pinch of sea salt.
2. Roast the vegetables for 25-30 minutes, or until tender and lightly browned, flipping halfway through.
3. While the vegetables roast, combine the ground lamb, chopped onion, half of the minced garlic, rosemary, and thyme in a mixing bowl. Season with salt and mix gently until just combined. Form the mixture into 8 small patties.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 4-5 minutes per side, or until browned and cooked through. Set aside and keep warm.
5. In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced zucchini for 3-4 minutes until tender-crisp. Add the remaining minced garlic and cook for 30 seconds until fragrant.
6. Add the baby spinach to the skillet and cook, stirring, until just wilted. Remove from heat and squeeze fresh lemon juice over the top.
7. Serve the herbed lamb patties immediately with the roasted root vegetables and wilted zucchini and spinach.

Tips & Substitutions

• Swap the protein: If lamb isn’t your favorite, you can use ground beef, chicken, or turkey instead.
• Vegetable variety: Try adding parsnips, beets, or butternut squash for a different roasted flavor profile.
• Make ahead: Cook the patties and roast the veggies in advance, then reheat before serving for a quick weeknight meal.

Nutrition

This recipe makes approximately 4 servings. Per batch:

• Calories: 2480
• Fat: 180g
• Carbs: 110g
• Fiber: 28g
• Protein: 105g

Related Recipe

See the original recipe: "Herbed Lamb Patties with Roasted Root Vegetables"

This recipe is proof that eating nourishing, AIP-friendly meals doesn’t mean sacrificing flavor. With its balance of protein, veggies, and herbs, it’s both satisfying and wholesome. Give it a try this week and share your experience—you just might discover a new favorite!