Sheet Pan Lemon-Herb Lamb and Veggies

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This lamb recipe, like many of my recipes, was a happy accident one evening as I was trying to clean out the fridge and use up ingredients before they went bad. I abhor food waste (yes I meant to use that very strong word), so it’s a big deal to me to figure the “no waste” puzzle out every week.

My goal is to arrive at my weekly grocery shopping day with an empty fridge. As I was throwing these lamb meatballs together, I thought how nice the scent of fresh thyme and lemon are together and that was the finishing touch. I hope you’ll enjoy this super easy and very tasty recipe too!

5.0 from 1 reviews
Sheet Pan Lemon-Herb Lamb & Veggies
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For Meatballs:
  • 1 lb ground lamb
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon sea salt
  • 3 minced garlic cloves
  • Zest of 1 lemon

  • For Veggies:
  • 1 head cauliflower, chopped into florets
  • 1 head bok choy, chopped, washed, and dried
  • 1 5-oz carton sliced mushrooms (I used shitaki, but any kind is fine)
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon sea salt
  • Juice of 1 lemon
Instructions
  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
  2. By hand in a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.
  3. Using a wooden spoon in a large bowl, mix all the veggie ingredients together until all the veggies are well coated with oil and seasonings. Spread veggie mixture out evenly over the baking sheet.
  4. Place meatballs evenly spaced among the veggies.
  5. Bake for 30 minutes. Serve warm.

 

 

About Angie Alt

Angie Alt is a co-founder here at Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with celiac disease, endometriosis, and lichen sclerosis; one nutritious step at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She is a Certified Health Coach through the Institute for Integrative Nutrition, Nutritional Therapy Consultant through The Nutritional Therapy Association and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol and The Autoimmune Wellness Handbook. You can also find her on Instagram.

12 comments

  • Deborah Gomez says

    Is this an AIP recipe? I thought I had read where people on AIP are not suppose to eat mushrooms? Also is it required that the lamb be grass fed as well as beef, pork and chicken? I thank you for any feedback you can provide, Sincerely, Deborah

    • Mickey Trescott says

      Hi Deborah! All the recipes on this site are AIP, and mushrooms are indeed elimination phase legal. It isn’t required, but suggested your meat be grass fed or pasture raised. Hope it helps!

  • Karen Manetta says

    Regarding the meatballs, I don’t see any filler like bread crumbs, rice or quinoa and I don’t see anything like egg or mayonnaise or even catsup that would act to keep the meatballs moist. I am sure there must be a reason, can you please explain it to me? I can’t afford to waste a pound of meat because of a printing error and I know there must be others out there with the same fears.

    • Mickey Trescott says

      Karen, I am sure Angie will chime in here too, but you certainly don’t need egg, mayo, breadcrumbs, or rice to make meatballs. Us in the AIP world have been doing it for years now!

    • Lisa says

      Karen, all of the ingredients you asked about are not included in the AIP diet. Meatballs can successfully be made without those inflammatory ingredients – they won’t be exactly the same as you’re used to but they will still be delicious. For a softer texture and added moisture, I like to add lots of grated zucchini and/or carrots to my meatballs and they turn out great!

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  • Leisa Landis says

    Could you substitute out the lamb? I’m sure it’s delicious, but I usually don’t have it on hand. Any suggestions?

    • Angie Alt says

      Leisa-
      You sure could! I think this would also be yummy w/ pork or beef, but it might be a bit dry w/ ground poultry.

  • Christine says

    Our family enjoyed this dish tonight, thank you! My husband is coming around to cauliflower and my pickiest eater (4 year old) even smiled after her “try bites.” The flavor throughout surprised and delighted me.

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