Prep Time
20 MIN
Cook Time
35 MIN
Total Time
55 MIN
Servings
4
Ingredients
For the Lamb and Vegetables:
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3 tablespoons olive oil
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1 tablespoon finely chopped fresh rosemary
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1 tablespoon finely chopped fresh thyme
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4 cloves garlic, minced
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1 teaspoon honey
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2 teaspoons kosher salt
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1 teaspoon freshly ground black pepper
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1 lb Brussels sprouts, trimmed and halved
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2 large sweet potatoes, peeled and cut into 1 inch cubes
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1 1/2 lbs American lamb sirloin, trimmed and cut into 1 inch cubes
For the Mustard Honey Glaze:
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2 tablespoons Dijon mustard
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1 tablespoon honey
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1 tablespoon balsamic vinegar
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1 tablespoon olive oil
For Garnish:
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Fresh parsley, chopped
Directions
1. Prepare the oven and sheet pan:
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Make the seasoning mix
In a small bowl, combine the olive oil, rosemary, thyme, minced garlic, smoked paprika, ground cumin, honey, salt, and pepper. Toss to coat evenly.
3. Toss vegetables with seasoning mix
Toss vegetables with 2/3 of the seasoning mix. Toss onto the prepared sheet man. Make sure everything is in a single layer for even roasting.
4. Toss lamb with seasoning mix.
Add lamb to the bowl and toss with the rest of the seasoning mix. Allow to marinate while the vegetables begin to roast.
5. Roasting
Place the sheet pan in the preheated oven and roast for about 20 minutes. Remove from the oven and flip to ensure even cooking. Now, add the American lamb to the top of the vegetables and roast for 15 minutes more.
6. Prepare the honey mustard glaze
While the lamb and vegetables are roasting, whisk together the Dijon mustard, honey, balsamic vinegar, and olive oil in a small bowl.
6. Finish and serve
Once the sheet pan dinner is done, remove it from the oven. Drizzle the mustard honey glaze over the lamb and vegetables. Give everything a gentle toss to combine flavors. Garnish with freshly chopped parsley.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
