Easter Dinner On A Sheet Pan (Printable)
Herb-roasted lamb chops with seasonal vegetables, all cooked together on a single sheet pan for an easy Easter 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 Cook:
01 - Preheat oven to 425°F. Line large sheet pan with parchment paper.
02 - Toss potatoes, carrots, and red onion with 2 tbsp olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper. Spread evenly on sheet pan.
03 - Roast vegetables for 20 minutes.
04 - Pat lamb chops dry. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove pan from oven. Arrange lamb chops and asparagus among partially roasted vegetables.
06 - Return to oven and roast 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 Advice:
01 -
- The lamb stays juicy while vegetables get those delicious roasted edges
- Cleanup takes literally five minutes leaving more time for guests
02 -
- The asparagus only needs the final 20 minutes or it will turn into sad mushy spears
- Letting the lamb rest for even 3 minutes makes a huge difference in juiciness
03 -
- Pat the lamb completely dry before seasoning for the best sear
- Room temperature lamb cooks more evenly than cold straight from the fridge