Easter Dinner Sheet Pan Lamb (Printable Format)
Herb-roasted lamb chops with seasonal vegetables on one pan for effortless Easter dining.
# What You 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 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, combine the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan. Roast for 20 minutes to begin 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. Arrange lamb chops and asparagus among the partially roasted vegetables.
06 - Return to the oven and roast for an additional 18-20 minutes. Flip lamb chops halfway through cooking until lamb reaches desired doneness and vegetables are tender.
07 - Transfer to a serving platter. Garnish with fresh chopped parsley and extra lemon wedges if desired. Serve immediately.
# Expert Suggestions:
01 -
- The lamb stays juicy while vegetables caramelize around it
- Cleanup takes literally three minutes so you can enjoy your guests
- Everything finishes at the same time without any juggling
02 -
- Lamb chops continue cooking after they leave the oven so pull them at 125 0F for medium rare
- Crowding the pan steams the vegetables so use a large enough sheet pan or roast in two batches
03 -
- Pat lamb completely dry before seasoning for better browning
- Arrange vegetables in a single layer without overcrowding the pan