Mediterranean Sheet-Pan Lamb with Root Vegetables
A vibrant and effortless one-pan Paleo meal featuring tender lamb, sweet potatoes, and colorful vegetables roasted with aromatic rosemary and thyme. Perfect for a nutritious weeknight dinner with minimal cleanup.
1250 calories
$9 per serving
$45 min
2 servings
paleo, any cuisine
Ingredients
- 450g boneless lamb shoulder or leg, cut into 2-3 cm cubes
- 400g sweet potatoes, peeled and cut into 2 cm cubes
- 1 large red bell pepper, deseeded and chopped
- 1 medium zucchini, chopped into 2 cm pieces
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- 2.In a large bowl, combine the cubed lamb, sweet potatoes, red bell pepper, zucchini, and red onion wedges.
- 3.In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, dried oregano, salt, and pepper.
- 4.Pour the olive oil and herb mixture over the lamb and vegetables. Toss everything together until well-coated.
- 5.Spread the mixture in a single, even layer on the prepared baking sheet. Ensure the ingredients are not overcrowded to promote even roasting.
- 6.Roast in the preheated oven for 25-30 minutes, or until the lamb is cooked through and the vegetables are tender and slightly caramelized at the edges.
- 7.Remove the sheet pan from the oven. Squeeze the fresh lemon juice over everything and toss gently before serving warm.
Nutrition Information
58g
fat
85g
carbs
18g
fiber
95g
protein
Why this recipe
This recipe is a perfectly balanced Paleo meal, rich in high-quality protein from lamb for muscle support and complex carbohydrates from sweet potatoes for sustained energy. It's packed with vitamins, minerals, and fiber from the colorful array of vegetables.