Easter Dinner Sheet Pan Lamb (Printable)

Herb-roasted lamb chops with spring vegetables cooked together on a single sheet pan.

# 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)

# Steps:

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. Spread evenly on the sheet pan.
03 - Roast the vegetables for 20 minutes until they begin to soften.
04 - Meanwhile, pat the lamb chops dry. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove the sheet pan from the oven. Nestle lamb chops and asparagus among the partially roasted vegetables.
06 - Return to the oven and roast for an additional 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 Advice:

01 -
  • The entire holiday feast cooks on one pan, leaving you exactly zero dishes to scrub while everyone else is relaxing
  • Everything finishes at the same time, so youre not juggling six different timers or frantically reheating sides while the meat rests
02 -
  • Lamb chops cook fast and keep cooking after they leave the oven, so pull them at 130°F for medium rare and let them rest for 5 minutes
  • The vegetables release moisture as they roast, so dont overcrowd the pan or youll end up steaming instead of roasting
03 -
  • Crowd the vegetables toward the edges of the pan where the heat is most intense, leaving the center slightly more open for the lamb chops
  • Let the lamb rest for at least 5 minutes before serving, or all those beautiful juices will end up on the cutting board instead of in the meat

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