Harissa Lamb and Cauliflower Sheet Pan with Labneh

This Harissa Lamb and Cauliflower Sheet Pan brings bold Moroccan-inspired flavor to your weeknight table with minimal cleanup. Lamb loin chops are rubbed with a fragrant blend of harissa paste, garlic, cumin, and fresh herbs, then roasted on a single sheet pan alongside golden cauliflower florets and briny preserved lemon. Everything cooks together in under 25 minutes, letting the spices perfume the vegetables while the lamb develops a deep, caramelized crust. In true Mediterranean Diet fashion, this dish leans on extra virgin olive oil as its primary fat, loads up on vegetables, and keeps red meat to a modest, flavorful portion rather than the centerpiece. A generous dollop of cool, tangy labneh finishes the plate, adding protein-rich creaminess and balancing the heat of the harissa. Fresh herbs, lemon, and a scattering of toasted almonds or pistachios add brightness and crunch. It's a dish built for busy nights when you want something that feels special but comes together fast — just one pan, a hot oven, and a handful of pantry spices. Serve with warm whole wheat pita or a simple bulgur salad to round out the meal.

Ingredients

• 8 chopslamb loin chops, about 2 lbs total, trimmed of excess fat
• 3 tablespoonsharissa paste, use rose harissa for extra fragrance if available
• 3 tablespoonsextra virgin olive oil
• 3 clovesgarlic, minced
• 1 teaspoonground cumin
• 2 tablespoonsfresh cilantro, chopped, plus more for garnish
• 2 tablespoonsfresh parsley, chopped, plus more for garnish
• 1 headcauliflower, cut into bite-sized florets
• 1 wholepreserved lemon, pulp removed, rind thinly sliced
• 1 teaspoonkosher salt
• 0.5 teaspoonblack pepper, freshly ground
• 1 cuplabneh
• 2 tablespoonsToasted almonds or pistachios, roughly chopped, for garnish
• 1 lemonlemon wedges, cut into wedges, for serving

Method

No instructions listed.