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Lamb & Fall Veggies Sheet Pan Dinner

Roasted Lamb & Fall Vegetable Sheet Pan Dinner

This cozy sheet-pan dinner brings together tender American lamb, caramelized fall vegetables, and a bright cilantro yogurt that keeps every bite fresh and balanced. Everything roasts together on one pan, so prep is minimal and cleanup is easy—perfect for busy weeknights. Serve it with warm pita or spooned over rice to soak up all those delicious pan juices. Leftovers reheat beautifully, making this recipe a great option for meal-prep lovers and hearty lunch seekers alike.
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Prep Time 15 minutes
Cook Time 1 hour
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 4

Equipment

  • Rimmed baking sheet
  • parchment paper
  • Mixing bowls
  • food processor
  • Measuring Spoons
  • Knife and cutting board
  • Spatula or wooden spoon

Ingredients
  

For the Sheet Pan:

  • 2 pounds American lamb leg or shoulder cut into 2-inch chunks
  • 4 cups cauliflower chopped
  • 3 cups Romanesco chopped
  • 3 golden beets cleaned and chopped
  • 1 medium onion chopped
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 tablespoon coriander
  • 1 tablespoon smoked paprika
  • 2 garlic cloves minced
  • Salt and pepper to taste

For the Cilantro Yogurt:

  • 1 bunch cilantro
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1 cup plain full-fat Greek yogurt
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 375°F.
  • Line a rimmed baking sheet with parchment paper. Add the cauliflower, Romanesco, beets, and onion to the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Set aside.
  • In a mixing bowl, combine the lamb chunks with tomato paste, garlic powder, coriander, smoked paprika, and minced garlic. Season generously with salt and pepper. Mix until evenly coated.
  • Spread the lamb evenly over the vegetables on the baking sheet. Roast in the oven for about 60 minutes, until the lamb and vegetables are caramelized and the pan juices are rich and flavorful.
  • While the lamb roasts, prepare the cilantro yogurt. Add all ingredients to the food processor and process for 2–3 minutes until smooth and well combined.
  • Serve the roasted lamb and vegetables with pita and cilantro yogurt, or over rice for a hearty meal.

Notes

Note: USDA recommends the following time and temperature parameters
All Other Cuts
Internal temperature of 145°F, with a 3-minute rest
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