Prep Time
15 MIN
Cook Time
60 MIN
Total Time
1 HR, 15 MIN
Servings
4
Ingredients
For the Sheet Pan:
- 2 pounds American lamb leg or shoulder, cut into 2-inch chunks
- 4 cups cauliflower, chopped
- 3 cups Romanesco, chopped
- 3 golden beets, cleaned and chopped
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 2 garlic cloves, minced
- Salt and pepper, to taste
For the Cilantro Yogurt:
- 1 bunch cilantro
- 2 garlic cloves
- Juice of 1 lemon
- 1 cup plain full-fat Greek yogurt
- 1/4 cup olive oil
- Salt and pepper, to taste
Directions
1. Preheat the oven to 375°F.
2. Line a rimmed baking sheet with parchment paper. Add the cauliflower, Romanesco, beets, and onion to the pan. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Set aside.
3. In a mixing bowl, combine the American lamb chunks with tomato paste, garlic powder, coriander, smoked paprika, and minced garlic. Season generously with salt and pepper. Mix until evenly coated.
4. Spread the lamb evenly over the vegetables on the baking sheet. Roast in the oven for about 60 minutes, until the lamb and vegetables are caramelized and the pan juices are rich and flavorful.
5. While the lamb roasts, prepare the cilantro yogurt. Add all ingredients to the food processor and process for 2–3 minutes until smooth and well combined.
6. Serve the roasted lamb and vegetables with pita and cilantro yogurt, or over rice for a hearty meal.
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
