Name: Middle Eastern Sheet Pan Spiced Lamb & Veggies with Labneh & Za’atar
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz (400g) lamb loin chops (about 2 thick chops, bone-in, trimmed); 2 tbsp olive oil, divided; 1 ½ tsp Baharat spice blend; ¾ tsp kosher salt, divided; ½ tsp freshly ground black pepper; 1 medium carrot, peeled and cut into ½-inch sticks; 1 cup baby red potatoes, halved; ½ medium red onion, cut into thick wedges; 1 cup labneh (strained Greek yogurt); 1 tbsp za’atar spice blend; 2 tbsp pine nuts; 2 tbsp fresh mint leaves, torn; Lemon wedges, for serving

Middle Eastern Sheet Pan Spiced Lamb & Veggies with Labneh & Za’atar

miradugm

This sheet pan dinner brings together the soul-warming flavors of the Middle East in a single, elegant meal. Lamb loin chops, lavishly coated in Baharat, roast alongside sweet carrots, earthy potatoes, and caramelized onions until everything is deeply aromatic and golden. The side of creamy labneh dusted with herby za’atar offers a tangy, cooling contrast, while toasted pine nuts and fresh mint add crunch and fragrance. With a robust 50g of protein per serving, this dish is both hearty and balanced—the perfect centerpiece for an effortlessly sophisticated dinner.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
Pat lamb loin chops dry. In a small bowl, combine Baharat, ½ tsp salt, and pepper. Rub chops liberally with half the olive oil and the spice mix on all sides. Let sit at room temp while prepping veggies.
In a large bowl, toss carrot, potatoes, and red onion with remaining 1 tbsp olive oil and ¼ tsp salt. Spread veggies on the prepared sheet pan in a single layer.
Nestle seasoned lamb chops among the vegetables. Roast for 25-28 minutes, flipping lamb halfway through, until lamb reaches desired doneness (130°F/54°C for medium-rare) and veggies are caramelized and tender.
While roasting, toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking often, until golden and fragrant. Set aside.
Spread labneh in a shallow bowl or plate. Sprinkle generously with za’atar.
Rest roasted lamb 5 minutes. Serve lamb and veggies alongside labneh, garnished with toasted pine nuts and fresh mint. Squeeze lemon wedges over before eating.