Sheet Pan Lamb Chops Dinner Recipe

August 1, 2022
Sheet Pan Lamb Chops Dinner Recipe

Sheet Pan Lamb Chops Dinner Recipe

Sheet Pan Lamb Chops with vegetables taste as good as they look, are simple to prepare, and even easier to clean up. This one-pan supper requires few dishes while providing a variety of flavors. The flavors of lemon, garlic, and rosemary dominate this sheet pan supper, which pairs lamb chops with roasted potatoes, carrots, and zucchini. This dish is simple enough for a busy weeknight yet elegant enough for a holiday dinner.

Sheet Pan Lamb Chops Dinner Recipe

WHY WILL YOU ENJOY SHEET PAN LAMB CHOPS?

INGREDIENTS

You will need the following materials to prepare these simple sheet pan lamb chops:

HOW TO MAKE THE BEST SHEET PAN LAMB CHOPS WITH VEGETABLES?

Marinate the Lamb Chops: Pat dry the lamb chops with a paper towel and place them in a big mixing bowl or Ziploc bag. Season generously with olive oil, salt, and pepper on all sides. Toss in the garlic, rosemary, lemon juice, and dijon mustard to coat evenly. Set aside for at least 20 minutes at room temperature. When bringing the lamb to room temperature, this allows all of the flavors to infiltrate and cook evenly.
Make the vegetables; Combine potatoes, onion, carrots, zucchini, and garlic in a large mixing bowl with olive oil, lemon juice, Italian seasoning, salt, and pepper.

Toss everything together until evenly coated. Arrange the vegetable mixture on a big half-sheet baking pan in a single layer.
Roast The vegetables; Bake the mixture for 20 minutes in a preheated 375 F oven. Remove the pan from the oven and shake it slightly to achieve consistent cooking.
Continue to cook the lamb. On top, arrange marinated lamb chops, a head of garlic, and rosemary sprigs. Return the pan to the oven for another 25 minutes, or until the veggies are soft and golden and the lamb chops have an internal temperature of around 130F as measured with a meat thermometer.
Serve. Remove the pan from the oven and set aside for 5 minutes to allow the lamb chops to come to room temperature. Serve Lamb chops with roasted veggies.

TRICKS AND TIPS

Lamb Chops dinner

INGREDIENTS

To make the lamb chops:

To prepare the vegetables:

Sheet-Pan-Lamb

INSTRUCTIONS

Preheat the oven to 375 F.

Marinate the Lamb Chops:
Prepare the Vegetables:
Roast:
MORE MEAT RECIPES
Sheet Pan Lamb Chops Dinner Recipe

Sheet Pan Lamb Chops Dinner Recipe

Sheet Pan Lamb Chops with vegetables taste as good as they look, are simple to prepare, and even easier to clean up. This one-pan supper requires few dishes while providing a variety of flavors.
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Mediterranean
Servings 5
Calories 402 kcal

Ingredients
  

To make the lamb chops:

  • 5 loin chops of lamb 1.5 lbs.
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 teaspoon black pepper ground
  • 2 tablespoons minced garlic
  • 1 teaspoon coarsely chopped fresh rosemary
  • 2 tablespoons freshly squeezed lemon juice about juice from 12 lemons
  • 1 tbsp. Dijon mustard

To prepare the vegetables:

  • 2 medium peeled and cubed russet potatoes
  • 1 medium sliced onion
  • 3 medium peeled and sliced carrots
  • 1 medium zucchini sliced
  • 2 tbsp minced fresh garlic
  • 2 tbsp olive oil
  • 2 tablespoons freshly squeezed lemon juice about juice from 12 lemons
  • 1 tsp Italian seasoning
  • ½ teaspoon of salt or to taste
  • ½ teaspoon black pepper ground (or to taste)
  • 1 garlic head halved

Instructions
 

  • Preheat the oven to 375 F.

Marinate the Lamb Chops:

  • Using a paper towel, pat dries 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 flavors 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.
  • Arrange the vegetable mixture on a large half-sheet baking pan in a single layer.
  • Roast the veggie mixture in the oven for 20 minutes. Remove the pan from the oven and shake it slightly to achieve consistent cooking.
  • On top, arrange marinated lamb chops, a head of garlic, and rosemary sprigs. Return the pan to the oven for another 25 minutes, or until the veggies are soft and golden brown, and the lamb chops have an internal temperature of around 130F as measured with a meat thermometer.
  • Remove the skillet from the oven and allow the lamb chops to rest for 5 minutes at room temperature. Serve the lamb chops alongside roasted veggies.

Notes

  • How to personalize: Sheet pan lamb chops is a recipe that is used in a variety of ways. You can utilize the recipe’s listed vegetables or mix in and swap any of your favorite vegetables (which is also a great way to get rid of any vegetables sitting in the refrigerator). Cauliflower, broccoli, Brussels sprouts, sweet potatoes, bell peppers, eggplant, or acorn squash are all good options. But, before you put your vegetables in the oven, check to see if they require more or less time to cook. Softer vegetables, such as broccoli, can be included with the lamb chops, whilst firmer vegetables, such as sweet potatoes, require more time in the oven.
  • How to store: Refrigerate lamb chops and vegetables for up to 3-4 days in an airtight container.
  • How to freeze the lamb chops: Once chilled, place them in an airtight container or freezer bag and freeze for up to 6 months. Wrap the lamb chops tightly in plastic wrap or aluminum foil before placing them in the container or freezer bag to avoid freezer burn.
Keyword sheet pan lamb chops and vegetables, Sheet Pan Lamb Chops Dinner

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