Sheet Pan Harissa Lamb and Roasted Vegetables

I love recipes that minimize cleanup, and this sheet pan dinner is a weeknight hero for exactly that reason. The combination of spicy harissa, tender lamb, and caramelized vegetables is just incredible. Even if you're new to cooking, this recipe is incredibly forgiving and guarantees delicious results with minimal fuss. I often whip this up when I want something impressive but don't have a lot of time or energy.

Ingredients

• 1.5 lbs boneless lamb shoulder or leg, cut into 1-inch cubes
• 1 lb baby potatoes, halved or quartered if large
• 1 red onion, cut into wedges
• 1 red bell pepper, seeded and cut into 1-inch pieces
• 1 yellow bell pepper, seeded and cut into 1-inch pieces
• 3 tablespoons olive oil, divided
• 3 tablespoons harissa paste (adjust to your spice preference)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro or parsley, chopped (for garnish, optional)
• Lemon wedges (for serving, optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the cubed lamb, halved potatoes, red onion wedges, and bell pepper pieces.
3. In a small bowl, whisk together 2 tablespoons of olive oil, harissa paste, cumin, smoked paprika, salt, and pepper.
4. Pour the harissa mixture over the lamb and vegetables. Toss everything well to ensure it's evenly coated.
5. Spread the coated lamb and vegetables in a single layer on a large baking sheet. Drizzle with the remaining 1 tablespoon of olive oil.
6. Roast for 30-35 minutes, or until the lamb is cooked through and tender, and the vegetables are softened and slightly caramelized. Flip the ingredients halfway through cooking for even browning.
7. Garnish with fresh cilantro or parsley and serve with lemon wedges, if desired.