Easter Dinner Sheet Pan Lamb (Printable)
Herb-roasted lamb chops with vegetables on one pan for effortless Easter dining.
# What You'll Need:
→ Meats
01 - 8 lamb chops
→ Vegetables
02 - 1 lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into sticks
04 - 1 bunch asparagus, trimmed
05 - 1 red onion, cut into wedges
→ Seasonings & Marinades
06 - 3 tbsp olive oil
07 - 2 tsp fresh rosemary, finely chopped
08 - 1 tsp fresh thyme, chopped
09 - 4 garlic cloves, minced
10 - 1 lemon, zest and juice
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan. Roast for 20 minutes to begin the cooking process.
04 - While vegetables roast, pat the lamb chops dry with paper towels. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove the sheet pan from the oven. Nestle the seasoned lamb chops and trimmed asparagus among the partially roasted vegetables, arranging everything in a single layer.
06 - Return to the oven and roast for an additional 18-20 minutes, flipping lamb chops halfway through, until lamb reaches desired doneness (130-135°F for medium-rare) and vegetables are tender.
07 - Transfer to a serving platter or plates. Garnish with fresh chopped parsley and extra lemon wedges if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks on one pan so you can actually enjoy your holiday instead of doing dishes
- The lamb juices infuse the vegetables while they roast together
02 -
- Give vegetables a 20 minute head start or they will be undercooked when the lamb is done
- Let lamb chops rest for 5 minutes before serving to keep them juicy
03 -
- Pat the lamb chops completely dry before seasoning for better browning
- Do not overcrowd the pan or everything will steam instead of roast