Sheet Pan Mediterranean Roasted Lamb

This sheet pan mediterranean roasted lamb is a simple dinner ready in just 20 minutes, loaded with flavor and only one pan to clean up!

I was so into this sheet pan mediterranean roasted lamb when I made it a week or so ago. The weather was cold, it was flurrying outside and the warmth of the oven was a welcome thing as I carefully stood watch making sure to not overcook the lamb loin.

This sheet pan mediterranean roasted lamb is a simple dinner ready in just 20 minutes, loaded with flavor and only one pan to clean up!

Fast forward to today while writing this on a patio surrounded by desert plants, palms and fountains in Todos Santos, Mexico after eating roadside tacos, margaritas and guacamole for two days and it’s hard to mentally get back in the hearty, winter roasted foods mind set to tell you about this easy sheet pan dinner.

But, I’ll try.

Simple ingredients, one pan and just 20 minutes are all it takes for this sheet pan roasted lamb dinner. This one pan dinner lamb dinner is ready in just 20 minutes and packed with flavor.

I’m late to the game on this sheet pan thing. Well, late in sharing some recipe ideas with you that is. Not late to trying this method out because it’s literally how I eat dinner 90% of the time. Throw some (ok A LOT) of veg on a pan, add a protein and usually some potatoes or other carb, account for varying cook times by adding each element in the right order and boom, you have dinner. Usually in 15 minutes or less too.

(more quick & easy dinner ideas: Chinese chicken zoodles, jalapeño mango chicken skillet, soba noodles with leeks, sweet onions & egg)

This sheet pan mediterranean roasted lamb is even better with just 8-10 minutes of roasting needed and everything going on the pan at the same time. It’s literally foolproof.

This sheet pan mediterranean roasted lamb dinner can't be beat. Ready in just 20 minutes and only one pan to clean up after!

The spice mixture which is chock full of mediterranean flavors like cinnamon, turmeric, allspice, smoked paprika is rubbed not only on the meat but tossed with the tomatoes and chickpeas as well. A squeeze of lemon juice and fresh parsley adds some brightness to each bite.

This sheet pan mediterranean roasted lamb is an easy weeknight dinner on the table in just 20 minutes.

After 8 minutes, the lamb is perfectly medium-rare (the only way it should be eaten if you’re asking me but feel free to go longer by a minute or two if you like it more well done), the tomatoes are just starting to burst and the chickpeas turn a nice golden brown on their way to crisping up from the quick roast and high cooking temp.

Get dinner on the table fast with this one pan roasted lamb dinner. Packed with flavorful spices, roasted tomatoes and chickpeas. Feed the whole family on one pan and in just 20 minutes with this simple sheet pan roasted lamb.

I know many people think lamb is only a special occasion meat and while I completely disagree (this boneless lamb loin is just as easy to cook as any similar pork, chicken or steak), feel free to use this exact same method with a skirt or sirloin cut beef steak. It’d work really well with a pork tenderloin too.

Now, back to the tacos for me!

Print
Sheet Pan Mediterranean Roasted Lamb
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This sheet pan mediterranean roasted lamb is a simple dinner ready in just 20 minutes, loaded with flavor and only one pan to clean up!

Servings: 4
Ingredients
  • 2 1/2 pounds boneless lamb loin
  • 15 ounces canned chickpeas, drained and rinsed
  • 24 ounces assorted grape or cherry tomatoes
  • 2 tablespoons chopped parsley
  • 1 tablespoon extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 450 degrees. Lightly grease a baking sheet with spray or additional olive oil.

  2. Combine spices in a small bowl and mix together.

  3. Combine chickpeas, tomatoes, parsley, olive oil and lemon in a large bowl. Add 1 teaspoon of the spice mixture to the bowl and toss to combine. Set aside.

  4. Place the lamb loin in the center of the baking sheet. Rub remaining spice mixture all over the top of the lamb covering the top completely.

  5. Scatter the tomato and chickpea mixture all around the lamb in an even layer.

  6. Roast for 8-10 minutes depending on meat preference. 8 will be about medium rare while 10 is more medium to medium-well. Tomatoes will be wrinkled and starting to burst and chickpeas will be golden brown. Remove from oven, cover with aluminum foil and let rest for 5 minutes before slicing thinly.

  7. Garnish with additional parsley and serve.

12 Comments

  1. Gord & Lisa

    Hi Gina,
    Nothing like an easy peasy recipe.
    We love lamb at our house. Now, about those golden globes of potato?
    Not found in your list ingredients. I’ll assume them to be optional?
    Now to see if my butcher can find me loin or two.
    Have a margarita for me.

    Reply
    1. Running to the Kitchen Post author

      They’re not potatoes, they’re the chickpeas in the ingredient list. Unless you’re talking about the yellow tomatoes. I used a mix of colored cherry tomatoes.

      Reply
  2. Dyana

    Thank you! A fan of one pan dinners here. Can you use lamb shoulder? What about skirt steak? Same oven temp and time if lamb shoulder or skirt steak is used?

    Reply
    1. Running to the Kitchen Post author

      Both would work, skirt steak would probably be similar in time. Lamb shoulder might be thicker so your best best would be to use a meat thermometer for that.

      Reply

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