Easter Dinner On A Sheet Pan (Print version)
Herb-roasted lamb chops with spring vegetables on a single sheet pan for an effortless festive meal.
# 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 make it:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper.
03 - Spread vegetables evenly on sheet pan. Roast for 20 minutes.
04 - Pat lamb chops dry. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove sheet pan from oven. Nestle lamb chops and asparagus among partially roasted vegetables.
06 - Return to oven and roast for 18-20 minutes, flipping lamb chops halfway, until lamb reaches desired doneness and vegetables are tender.
07 - Serve hot, garnished with fresh parsley and extra lemon wedges if desired.
# Expert suggestions:
01 -
- Everything roasts together on one pan so you can actually enjoy hosting instead of playing kitchen Jenga
- The lamb stays juicy while vegetables get those gorgeous caramelized edges everyone fights over
02 -
- Lamb chops continue cooking after they leave the oven, so pull them a few minutes before you think theyre done
- The asparagus goes in late because thin spears turn to mush while the potatoes are still raw
03 -
- Pat the lamb completely dry before seasoning so it develops a beautiful crust instead of steaming
- Cut all your vegetables roughly the same size so they finish cooking at the same time