One-Pan Spring Lamb and Veggie Skillet

I absolutely love this One-Pan Spring Lamb and Veggie Skillet because it’s the perfect way to use fresh, seasonal produce. It’s so satisfying to have a complete, flavorful meal come together in just one pan, making cleanup a breeze. Even if you’re new to cooking, this recipe is incredibly straightforward and won’t intimidate you at all; the ingredients are simple, and the steps are easy to follow.

Ingredients

• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup frozen peas
• 1/4 cup chopped fresh parsley

Instructions

1. In a bowl, toss the lamb cubes with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the lamb in a single layer and sear for 2-3 minutes per side until browned.
3. Add the asparagus pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until tender-crisp.
4. Stir in the halved cherry tomatoes and frozen peas. Cook for another 3-5 minutes, until the tomatoes have softened slightly and the peas are heated through.
5. Remove from heat and stir in the fresh parsley.
6. Serve immediately, directly from the skillet.