Easter Dinner Sheet Pan Lamb (Printable)

Herb-roasted lamb chops with baby potatoes, carrots, asparagus, and lemon, all cooked together on a single sheet pan for easy preparation.

# 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

# Directions:

01 - Preheat oven to 425°F. Line large sheet pan with parchment paper or foil.
02 - In large bowl, 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 sheet pan from oven. Nestle 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 Suggestions:

01 -
  • The lamb and vegetables cook together, letting their juices mingle and intensify each others flavors in ways separate cooking never achieves
  • Cleanup takes literally five minutes, leaving you free to actually enjoy your holiday instead of standing at the sink
02 -
  • Lamb chops continue cooking after they leave the oven, so pull them at 125°F for medium-rare and let them rest while you plate everything else
  • The asparagus only needs about 15 minutes total, so adding it when the lamb goes in prevents it from becoming sad and limp
03 -
  • Pat the lamb completely dry before seasoning, otherwise the marinade slides right off and the meat steams instead of roasting
  • Let the sheet pan rest for 5 minutes after cooking, which helps all those flavorful juices redistribute back into the meat

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