Sheet Pan Lamb Chops
Sheet pan lamb chops with vegetables are not only full of flavor but also simple to prepare and clean up. This one-pan dish minimizes the mess while delivering bold, vibrant tastes. Tender lamb chops are infused with lemon, garlic, and rosemary, and roasted alongside potatoes, carrots, and zucchini. It’s an effortless meal for busy weeknights, yet elegant enough to serve on special occasions.
Ingredients
For the lamb chops:
- 5 lamb loin chops (1.5 lbs.)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 2 tablespoons lemon juice (approximately juice from ½ lemon), freshly squeezed
- 1 tablespoon Dijon mustard
For the vegetables:
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, sliced
- 3 medium carrots, peeled and sliced
- 1 medium zucchini, sliced
- 2 tablespoons fresh garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (approximately juice from ½ lemon), freshly squeezed
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 head of garlic, halved
- 4 sprigs fresh rosemary
Instructions
- Preheat oven to 375 F.
Marinate the Lamb Chops:
- Using a paper towel, pat dry the lamb chops completely and transfer into a large bowl or ziploc bag.
- Season all sides generously with olive oil, salt and pepper. Add garlic, rosemary, lemon juice and dijon mustard and toss well to coat evenly. Set aside at room temperature for at least 20 minutes. This helps the lamb chops infuse all the flavours and cook evenly when the lamb is brought to room temperature.
Prepare the Vegetables:
- In a large mixing bowl, add potatoes, onion, carrots, zucchini and garlic, olive oil, lemon juice, Italian seasoning, salt and pepper. Toss to combine until well coated.
- Arrange the vegetable mixture in a single layer on a large half sheet baking pan.
Roast:
- Bake the vegetable mixture for 20 minutes. Remove the pan out of the oven and gently shake to ensure even cooking.
- Arrange marinated lamb chops, head or garlic and rosemary sprigs on top. Return the pan to the oven and bake for another 25 minutes until the vegetables are tender and golden brown, and the internal temperature for the lamb chops should be about 130F as read on a meat thermometer.
- Remove the pan out of the oven and let the lamb chops rest at room temperature for 5 minutes. Serve lamb chops with roasted vegetables.
Nutrition
Calories: 402kcalCarbohydrates: 27.9gProtein: 34.2gFat: 17.2gCholesterol: 85.7mgSodium: 1825.4mgSugar: 3.7gVitamin C: 19.4mg
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