Sheet Pan Lamb Kofta with Roasted Root Vegetables

I love a good sheet pan dinner, especially when it means less cleanup and maximum flavor. This Sheet Pan Lamb Kofta with Roasted Root Vegetables is one of my go-to meals for busy weeknights. The warm spices in the lamb kofta pair beautifully with the sweetness of the roasted root vegetables, creating a perfectly balanced and comforting dish. Don't be intimidated by the kofta; forming them is simple, and the whole meal comes together with minimal fuss.

Ingredients

• 1 lb ground lamb
• 1/4 cup finely chopped red onion
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb mixed root vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 1-inch chunks
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving
• Fresh mint or parsley, for garnish (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 medium mixing bowl, combine the ground lamb, chopped red onion, minced garlic, parsley, cumin, coriander, smoked paprika, cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands until just combined; avoid overmixing.
3. Form the lamb mixture into 12-16 oval-shaped kofta (meatballs).
4. In a separate large bowl, toss the chopped root vegetables with olive oil, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
5. Arrange the seasoned root vegetables in a single layer on one side of the prepared baking sheet.
6. Place the lamb kofta in a single layer on the other side of the baking sheet.
7. Roast for 25-35 minutes, or until the vegetables are tender and slightly caramelized, and the kofta are cooked through and browned. The internal temperature of the kofta should reach 160°F (71°C).
8. Serve the lamb kofta and roasted root vegetables immediately, garnished with fresh mint or parsley if desired, and with lemon wedges on the side.