Savory, warmly spiced lamb with a crisp, caramelized exterior and a tender, juicy interior.
Roasted carrots and chickpeas add sweet, earthy contrast and a pleasantly chewy texture.
A cooling lemony yogurt drizzle balances the spices with bright, tangy creaminess.
Comforting yet vibrant—perfect for a relaxed weeknight dinner or an informal weekend gathering.
Serve alongside couscous or flatbreads and a simple green salad for a complete meal.
Ingredients
- 1.5 lb (700 g) boneless lamb shoulder, trimmed and cut into 1-inch pieces
- 1 lb (450 g) carrots, peeled and cut into 2-inch batons
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 medium red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tbsp olive oil, plus 1 tbsp for tossing carrots
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice (plus extra lemon wedges to serve)
- 3/4 cup plain Greek yogurt
- 2 tbsp chopped fresh cilantro or parsley, plus extra for garnish
- Optional: 2 tbsp toasted slivered almonds or chopped pistachios for topping
- Optional: cooked couscous or flatbreads to serve
Instructions
- Whisk the olive oil, minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, honey, lemon juice, salt, and pepper in a large bowl to make the marinade.
- Add the lamb pieces to the marinade, toss to coat, cover and refrigerate for at least 30 minutes and up to overnight for deeper flavor.
- Preheat the oven to 425°F (220°C). Line a large sheet pan with foil or parchment for easier cleanup.
- Toss the carrot batons and chickpeas with 1 tbsp olive oil and a pinch of salt. Spread them in an even layer on one side of the sheet pan.
- Roast the carrots and chickpeas for 12 minutes to begin caramelizing the carrots.
- Remove the pan from the oven, push the carrots and chickpeas to one side, then add the marinated lamb and red onion wedges in a single layer on the other side of the pan.
- Return the pan to the oven and roast until the lamb is browned and cooked to your liking, about 12–15 minutes for medium (internal temp ~145°F / 63°C), stirring the vegetables once halfway through.
- While the pan roasts, combine the Greek yogurt with 1 tbsp lemon juice, a pinch of salt, and chopped cilantro. Adjust lemon and salt to taste.
- When the lamb is done, remove the pan and let the meat rest 5 minutes. Squeeze a little fresh lemon over the roasted mixture.
- Serve the lamb, carrots, and chickpeas over couscous or with warm flatbreads, drizzle with the lemon yogurt, and sprinkle with toasted nuts and extra cilantro.
Tips or Variations
- Make it vegetarian: replace lamb with marinated cauliflower florets and firm tofu; roast until tender and golden.
- For more heat, add 1/4–1/2 tsp cayenne to the marinade or a pinch of harissa when tossing the vegetables.
