Easter Dinner On A Sheet Pan (Printable)
Herb-roasted lamb chops with seasonal vegetables on one sheet pan for easy preparation
# 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)
# Directions:
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 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 seasoned lamb chops and trimmed asparagus among the partially roasted vegetables.
06 - Return pan to oven and roast for 18-20 minutes, flipping lamb chops halfway through, until lamb reaches desired doneness and vegetables are tender.
07 - Serve hot, garnished with freshly chopped parsley and extra lemon wedges if desired.
# Expert Tips:
01 -
- Everything cooks together on one pan, which means minimal cleanup and maximum flavor mingling
- The lamb stays juicy while the vegetables caramelize beautifully in those rendered drippings
02 -
- Dont crowd your sheet pan or the vegetables will steam instead of roast, and nobody wants soggy potatoes
- Let the lamb rest for at least 5 minutes before serving to keep all those juices inside where they belong
03 -
- Pat your lamb really dry before seasoning to get a gorgeous sear in the hot oven
- A good glass of Pinot Noir or crisp Sauvignon Blanc pairs perfectly with this feast