Easter Dinner On A Sheet Pan (Printable)

Festive herb-roasted lamb chops with seasonal vegetables on a single sheet pan for effortless 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

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper. Spread evenly on the sheet pan.
03 - Roast the vegetables for 20 minutes.
04 - Meanwhile, pat the lamb chops dry. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper.
05 - Remove the sheet pan from the oven. Nestle lamb chops and asparagus among the partially roasted vegetables.
06 - Return to the oven and roast for an additional 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 entire meal comes together on one pan, making cleanup almost nonexistent
  • Lamb and vegetables develop a gorgeous bronzed color while the herbs infuse everything
  • You can actually enjoy your own holiday instead of being chained to the stove
02 -
  • Lamb chops continue cooking after they leave the oven, so pull them when theyre slightly less done than you want
  • The vegetables need the 20 minute head start or theyll be undercooked when the lamb is finished
  • Room temperature lamb sears better than cold meat, so let it sit out for 20 minutes before cooking
03 -
  • Dont crowd the pan or the vegetables will steam instead of roast
  • Letting the lamb rest for 5 minutes before serving keeps it juicy

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