By Emily Leary. Last updated . Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.
Ad
Jump to Recipe
Lamb steaks, marinated in ras el hanout spices and baked with chickpeas, potatoes, peppers, tomatoes and onions for a truly delicious meal, all made on a single sheet pan.
For busy families, few things are more welcome than delicious, nutritious meals that are easy and quick to cook.
This recipe ticks all those boxes, being prepared in just one pan (less washing up!), ready in just 30 minutes, and made with fabulous lamb leg steaks, which are not only delicious but also easy to prepare and perfect for midweek meals.
Lamb is of course hugely popular duringEaster festivities, but you can buy a wide range of delicious, versatile cuts any time of year. British lamb, in particular, is most readily available in the last six months of the year.
And it's not just tasty and convenient, lamb can be a good part of a balanced diet as it's naturally rich in protein and zinc, low in sodium, and canprovideseven vitamins and minerals that contribute towards good health and wellbeing.
What's more, British Lamb is produced sustainably, supporting jobs in rural areas with two-thirds of the breeding flock and some of their lambs managed on the country’s mountains, moorlands and marshes.
So, let's make a succulent lamb steak and veg sheet pan meal with a herby citrus dressing. I think you're going to love how perfect it is for busy, time-pressed families.
Ingredients
For the sheetpan
- 1 tbsp ras elhanout
- 4 lamb leg steaks approx 400g/14oz
- 1 tbsp olive oil
- 400 g (14 oz) canned chickpeas (garbanzo beans) rinsed and drained
- 200 g (7 oz) vine ripened tomatoes
- 1 mild red chilli sliced (leave out if less heat desired)
- 350 g (12.5 oz) mini potatoes
- 1 red bell pepper deseeded and sliced
- 1 yellow pepper deseeeded and sliced
- 1 red onion peeled and cut into wedges
- 1 lemon cut into wedges
- 6 sprigs rosemary
- pinch salt and black pepper
For theherby citrus dressing
- 1 lime juice only
- 1 lemon juice only
- 10 g (¼ cup) fresh mint finely chopped
- 10 g (¼ cup) fresh parsley finely chopped
- 10 g (¼ cup) fresh coriander (cilantro) finely chopped
- 1 tbsp olive oil
- pinch salt and black pepper
Equipment
Instructions
Preheat the oven to 220C (200C fan, 425F). Rub the ras el hanout all over the steaks.
Pour the oil into a large sheet pan suitable for use over direct heat.Place on the hob over a high heat until the oil is hot.
Place the steaks in the pan. Sear for just 30-60 second on each side until brown. Lift out and set aside.
Turn off the heat, add all of the vegetables and mix well.
Weave the fresh rosemary amongst the vegetables.
Place the lamb steaks on top of the vegetables.Season the whole pan with salt and pepper.
Transfer to the oven carefully (the pan will still be hot!) and bake for 18-20 minutes until the veg and meat are fully cooked.
Stir the dressing ingredients together.
Drizzle over the meat to serve.
Isn't that simply a gorgeous plate of food. And so quick and easy! To find out more about cooking with lamb and get lots more cooking inspiration visit simplybeefandlamb.co.ukand check out the hashtag #LoveLambWeek across social media.
What do you think of this easy to make sheet pan meal?
Print this easy lamb sheet pan recipe
Print Recipe
4.9 from 14 votes
Succulent Lamb Steak and Veg Sheet Pan Meal Recipe
Thisspiced lamb steak and veg sheet pan meal is delicious, quick, easy. Lamb steaks, marinated in ras el hanout spices and baked with chickpeas, potatoes, peppers, tomatoes and onions for a truly delicious meal, all made on a single sheet pan. It's perfect for busy, time-pressed families.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Casseroles and one-pot meals
Cuisine: North African
Diet: Gluten Free
Servings: 4 people
Author: Emily Leary
Ingredients
For the sheetpan
- 1 tbsp ras elhanout
- 4 lamb leg steaks approx 400g/14oz
- 1 tbsp olive oil
- 400 g (14 oz) canned chickpeas (garbanzo beans) rinsed and drained
- 200 g (7 oz) vine ripened tomatoes
- 1 mild red chilli sliced (leave out if less heat desired)
- 350 g (12.5 oz) mini potatoes
- 1 red bell pepper deseeded and sliced
- 1 yellow pepper deseeeded and sliced
- 1 red onion peeled and cut into wedges
- 1 lemon cut into wedges
- 6 sprigs rosemary
- pinch salt and black pepper
For theherby citrus dressing
- 1 lime juice only
- 1 lemon juice only
- 10 g (¼ cup) fresh mint finely chopped
- 10 g (¼ cup) fresh parsley finely chopped
- 10 g (¼ cup) fresh coriander (cilantro) finely chopped
- 1 tbsp olive oil
- pinch salt and black pepper
Instructions
Preheat the oven to 220C (200C fan, 425F).Rub the ras el hanout all over the steaks.
Pour the oil into a large sheet pan suitable for use over direct heat.Place on the hob over a high heat until the oil is hot.
Place the steaks in the pan. Sear for just 30-60 seconds on each side until brown. Lift out and set aside.
Turn off the heat, add all of the vegetables and mix well.
Weave the fresh rosemary amongst the vegetables.
Place the lamb steaks on top of the vegetables.
Season the whole pan with salt and pepper.
Transfer to the oven carefully (the pan will still be hot!) and bake for 18-20 minutes until the veg and meat is fully cooked.
Stir the dressing ingredients together and drizzle over the meat to serve.
Video
Notes
The lamb leg steaks are flavoured with ras el hanout, but don't worry if you've never tried it before, it's a lovely warm blend of spices that goes great with lamb and can be can easily picked up in the supermarket.
Nutrition
Calories: 345kcal | Carbohydrates: 55g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 1105mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2025IU | Vitamin C: 167.2mg | Calcium: 119mg | Iron: 7mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!
This is a commissioned post for Simply Beef and Lamb
Pin this lamb steak sheet pan dinner for later
More delicious lamb recipes
Herb-Crusted Lamb Wrap Recipe
Succulent lamb crusted with aromatic herbs and served in a homemade coriander flatbread with feta, coriander, olives, tomatoes and Sriracha.
Get the recipe
Aromatic Slow Cooker Lamb and Veg Tagine Recipe
Super easy to prepare and cook, this fragrant slow cooker lamb and veg "tagine" is full of Moroccan flavour and utterly delicious.
Get the recipe
Warm Lamb Salad Recipe
Try this aromatic warm lamb salad with tricolour quinoa and bulgur wheat, mint, mixed peppers and crumbled feta.
Get the recipe
Slow Cooked Lamb Korma Recipe
My slow cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft it falls off the fork.
Get the recipe
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
