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Dinner for 4

Mediterranean Roasted Lamb

This sheet-pan meal roasts seasoned lamb with chickpeas and tomatoes, then finishes with lemon and parsley.

$8.48per serving $$$$
20 minstart to table
4servings

MediterraneanDairy-freeGluten-freeHigh-proteinFamilyDinnersSheet panCold-weather comfortWinterSpring

Ingredients

  • 2 1/2 lb boneless lamb loin
  • 15 oz canned chickpeas
  • 24 oz assorted grape or cherry tomatoes
  • 2 tbsp chopped parsley
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon
  • 1 tsp cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp kosher salt
  • 1/4 tsp allspice
  • 1/4 tsp black pepper

Steps

  1. Heat the oven to 425 F and line a large sheet pan with the lamb, drained chickpeas, and tomatoes.
  2. Rub the lamb and vegetables with olive oil, cinnamon, smoked paprika, turmeric, allspice, salt, and pepper.
  3. Roast for 12 to 15 minutes, turning the vegetables once, until the lamb reaches 145 F and the tomatoes soften.
  4. Rest the lamb for 3 minutes, then squeeze the lemon over everything and sprinkle with parsley.

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