This spiced lamb steak and veg sheet pan meal is delicious, quick, easy. Lamb steaks, marinated in ras el hanout spices and baked with chickpeas, potatoes, peppers, tomatoes and onions for a truly delicious meal, all made on a single sheet pan. It's perfect for busy, time-pressed families.
Course: Casseroles and one-pot meals
Cuisine: North African
Diet: Gluten Free
Keyword: lamb, lamb steak recipe, one pan dinner, sheet pan meal
Author: Emily Leary
For the sheetpan
1tbspras el hanout
4lamb leg steaksapprox 400g
400gcan of chickpeasrinsed and drained
1mild red chillisliced (leave out if less heat desired)
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 seconds 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 is fully cooked.
Stir the dressing ingredients together and drizzle over the meat to serve.
The lamb leg steaks are flavoured with ras el hanout, but don't worry if you've never tried it before, it's a lovely warm blend of spices that goes great with lamb and can be can easily picked up in the supermarket.