Easter Dinner Sheet Pan (Printable version)
Festive herb-roasted lamb chops with seasonal vegetables, all cooked together on one pan.
# Ingredient list:
→ 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
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper. Spread evenly on sheet pan.
03 - Roast vegetables for 20 minutes until beginning to soften.
04 - Pat lamb chops dry. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove sheet pan from oven. Nestle lamb chops and asparagus among partially roasted vegetables.
06 - Return to oven and roast for 18-20 minutes, flipping lamb chops halfway, until lamb reaches desired doneness and vegetables are tender.
07 - Serve hot, garnished with fresh parsley and extra lemon wedges if desired.
# Expert Tips:
01 -
- Everything cooks on one pan leaving you more time for guests
- The lamb juices infuse the vegetables with incredible depth
- Cleanup is so minimal you might actually enjoy it
02 -
- Crowding the pan will steam instead of roast so use two pans if needed
- Let the lamb rest for 5 minutes before serving to keep it juicy
03 -
- Pat the lamb completely dry before seasoning for better browning
- Room temperature meat cooks more evenly than cold from the fridge