Easter Dinner On A Sheet Pan (Printable View)

Festive herb-roasted lamb chops with seasonal vegetables, all cooked together on a single sheet pan for effortless preparation.

# 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

# How to Prepare:

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 halved potatoes, carrot sticks, and red onion wedges with 2 tablespoons olive oil, half the minced garlic, chopped 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 the lamb chops dry with paper towels. Rub the chops with the remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper, ensuring even coverage on both sides.
05 - Remove the sheet pan from the oven. Arrange the seasoned lamb chops and trimmed asparagus among the partially roasted vegetables, tucking them into any available spaces.
06 - Return the sheet pan to the oven and roast for an additional 18-20 minutes. Flip the lamb chops halfway through cooking. Continue until lamb reaches desired doneness and vegetables are tender when pierced with a fork.
07 - Transfer the sheet pan dinner to a serving platter or serve directly from the pan. Garnish with freshly chopped parsley and additional lemon wedges if desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The lamb stays juicy while vegetables develop those irresistible caramelized edges
  • You will spend more time at the table than at the sink
  • The herb and lemon combination makes everything taste bright and celebratory
02 -
  • Starting the root vegetables first prevents them from being undercooked when the lamb is done
  • Patting the lamb dry is crucial for getting a beautiful sear instead of steaming
  • Let the meat rest for 5 minutes after cooking so the juices redistribute
03 -
  • Room temperature lamb cooks more evenly so take it out 30 minutes before cooking
  • My secret is extra lemon zest right before serving for a bright fresh finish

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