Sheet Pan Harissa Lamb and Sweet Potatoes

I absolutely love this sheet pan dinner because it's so incredibly easy to throw together on a busy weeknight, yet it tastes like something I spent hours preparing. The spicy harissa paste coats the lamb beautifully, and when roasted with the sweet potatoes, it creates a symphony of flavors and textures that I find incredibly comforting. Even if you're new to cooking, you won't find this recipe intimidating at all – it's practically foolproof!

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1.5 lbs sweet potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons harissa paste
• 3 tablespoons olive oil, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup plain Greek yogurt (for serving, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
2. In a large mixing bowl, combine the lamb cubes and sweet potato cubes.
3. Add the harissa paste, 2 tablespoons of olive oil, cumin, coriander, salt, and pepper to the bowl. Toss everything together until the lamb and sweet potatoes are evenly coated.
4. Spread the coated lamb and sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded for even cooking.
5. Roast for 30-35 minutes, or until the lamb is cooked through and tender, and the sweet potatoes are soft and slightly caramelized. Flip the ingredients halfway through cooking.
6. Drizzle with the remaining 1 tablespoon of olive oil during the last 5 minutes of roasting if desired for extra crispiness.
7. Remove from the oven. Garnish with fresh cilantro and serve immediately, with a dollop of Greek yogurt on the side if using.