Easter Dinner on a Sheet Pan (Print Version)
Herb-roasted lamb chops with seasonal vegetables on a single sheet pan for an easy, elegant Easter dinner.
# 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
# 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 baby potatoes, carrots, and red onion wedges with 2 tablespoons olive oil, half the minced garlic, rosemary, thyme, lemon zest, salt, and pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables evenly across the prepared sheet pan. Roast in the preheated oven for 20 minutes to begin the cooking process.
04 - While vegetables roast, pat lamb chops dry with paper towels. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper on both sides.
05 - Remove the sheet pan from the oven. Arrange lamb chops and asparagus among the partially roasted vegetables, ensuring even spacing for proper heat circulation.
06 - Return to the oven and roast for 18-20 minutes, flipping lamb chops halfway through cooking. Cook 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 additional lemon wedges if desired. Serve immediately while hot.
# Expert Tips:
01 -
- Everything cooks together in one pan, leaving you virtually zero cleanup
- The lemon and herbs infuse the vegetables while they roast alongside the lamb
- You can prep everything in 20 minutes and then let the oven do the work
02 -
- Crowding the sheet pan will steam the vegetables instead of roasting them, so use two pans if necessary
- Lamb continues cooking after it leaves the oven, so pull it at 125°F for medium-rare and let it rest
03 -
- Dry the lamb chops thoroughly before seasoning to ensure a good sear in the oven
- Leave space between ingredients on the pan so everything roasts instead of steams