Roasted Lamb & Vegetable Harvest

Flavorful ground lamb roasted with a medley of broccoli, cauliflower, sweet potatoes, and bell peppers, all seasoned with aromatic herbs, served with fluffy quinoa.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $7.13/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Halal

Tags

• sheet pan
• bake
• roast
• one-pot
• healthy
• comfort food

Ingredients

• 1 pound ground lamb (lean)
• 1 tablespoon olive oil
• 1 head broccoli (cut into florets)
• 1 head cauliflower (cut into florets)
• 1 sweet potato (large, peeled and diced)
• 1 red bell pepper (cored and chopped)
• 4 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried rosemary (crushed)
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa (rinsed)
• 2 cup vegetable broth
• 0.25 cup fresh mint or parsley (chopped)

Instructions

1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine 1 head broccoli florets, 1 head cauliflower florets, 1 large diced sweet potato, and 1 chopped red bell pepper. Drizzle with 1 tablespoon olive oil and toss to coat.
3. Spread the vegetables in a single layer on one side of the prepared sheet pan. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder.
4. In the same bowl, combine 1 pound ground lamb with 4 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried rosemary, 1/2 teaspoon onion powder, and the remaining 1/4 teaspoon salt. Mix gently to combine.
5. Form the lamb mixture into small meatballs (about 1-inch size) and place them on the other side of the sheet pan with the vegetables. Alternatively, crumble the lamb mixture and spread it evenly on the pan alongside the vegetables.
6. Roast for 25-30 minutes, or until the vegetables are tender-crisp and the lamb is cooked through and lightly browned. Flip vegetables and lamb halfway through cooking for even browning.
7. While the lamb and vegetables are roasting, prepare the quinoa: Combine 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
8. Serve the roasted lamb and vegetables over the cooked quinoa, garnished with 1/4 cup chopped fresh mint or parsley if desired. Portion 2 servings for tonight's dinner and store the remaining 2 servings in an airtight container for meal prep.

Notes

Leftovers can be reheated in the microwave or briefly in the oven to crisp up the vegetables. This dish is versatile, feel free to swap in other sturdy vegetables like Brussels sprouts or carrots.

Nutrition (per serving)

• Calories: 622
• Protein: 30.6 g
• Carbohydrates: 60 g
• Fat: 29 g
• Fiber: 10.6 g
• Sodium: 1031 mg
• Saturated Fat: 10.5 g
• Sugar: 14.4 g
• Cholesterol: 85 mg