Published: Sep 1, 2018 Modified: Mar 3, 2019 - This post may contain affiliate links - 47 Comments

Succulent lamb steak and veg sheet pan meal

Name: Succulent lamb steak and veg sheet pan meal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 tbsp ras el hanout; 4 lamb leg steaks (approx 400g); 1 tbsp olive oil; 400 g can of chickpeas (rinsed and drained); 200 g vine tomatoes; 1 mild red chilli (sliced (leave out if less heat desired)); 350 g mini potatoes; 1 red 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 pepper; 1 lime (juice only); 1 lemon (juice only); 10 g fresh mint (finely chopped); 10 g fresh parsley (finely chopped); 10 g fresh coriander (finely chopped); 1 tbsp olive oil; pinch of salt and pepper

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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 during Easter 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 can provide seven 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 sheet pan

1 tbsp ras el hanout (available in the spice aisle of most supermarkets)
4 lamb leg steaks (approx 400g/14.1 oz)
1 tbsp olive oil
400g (14.1 oz) can of chickpeas, rinsed and drained
200g (7 oz) vine tomatoes
1 mild red chilli, sliced (leave out if less heat desired)
250g (8.8 oz) mini potatoes
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 red onion, peeled and cut into wedges
1 lemon cut into wedges
6 sprigs of rosemary
pinch of salt and pepper

For the herby citrus dressing

1 lime, juice only
1 lemon, juice only
10g (0.4 oz) fresh mint, finely chopped
10g (0.4 oz) fresh parsley, finely chopped
10g (0.4 oz) fresh coriander, finely chopped
1 tbsp olive oil
pinch of salt and 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 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.uk and check out the hashtag #LoveLambWeek across social media.

If you’d like to print this recipe to try at home, simply click PRINT on the recipe card below.