Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Description
Sheet Pan Lamb Chops is a flavorful and easy one-pan meal featuring tender lamb chops roasted alongside seasoned vegetables for a complete and elegant dinner with minimal cleanup.
Ingredients
Scale: 1x
4 lamb chops (about 1 inch thick)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tbsp lemon juice
Salt and black pepper, to taste
1 lb baby potatoes, halved
1 cup cherry tomatoes
1 red onion, sliced
1 bell pepper, sliced
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Rub half of the marinade over the lamb chops. Let them marinate while you prep the vegetables. Toss potatoes, cherry tomatoes, onion, and bell pepper with the remaining marinade and spread them evenly on the sheet pan. Arrange lamb chops on the sheet pan with the vegetables. Roast in the oven for 20–25 minutes, flipping the lamb chops halfway through, until the internal temperature reaches 135°F (57°C) for medium-rare. Let lamb rest for 5 minutes before serving. Serve with roasted vegetables and a lemon wedge if desired.
Notes
For crispier vegetables, roast them for 10 minutes before adding the lamb. Use bone-in or boneless lamb chops based on preference. Customize vegetables with what’s in season, like zucchini or carrots.
Nutrition
Serving Size: 1 lamb chop with vegetables
Calories: 480
Sugar: 4g
Sodium: 310mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg
Sheet Pan Lamb Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Sheet Pan Lamb Chops is a flavorful and easy one-pan meal featuring tender lamb chops roasted alongside seasoned vegetables for a complete and elegant dinner with minimal cleanup.
Ingredients
4 lamb chops (about 1 inch thick)
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tsp lemon zest
1 tbsp lemon juice
Salt and black pepper, to taste
1 lb baby potatoes, halved
1 cup cherry tomatoes
1 red onion, sliced
1 bell pepper, sliced
Instructions
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Rub half of the marinade over the lamb chops. Let them marinate while you prep the vegetables. Toss potatoes, cherry tomatoes, onion, and bell pepper with the remaining marinade and spread them evenly on the sheet pan. Arrange lamb chops on the sheet pan with the vegetables. Roast in the oven for 20–25 minutes, flipping the lamb chops halfway through, until the internal temperature reaches 135°F (57°C) for medium-rare. Let lamb rest for 5 minutes before serving. Serve with roasted vegetables and a lemon wedge if desired.
Notes
For crispier vegetables, roast them for 10 minutes before adding the lamb. Use bone-in or boneless lamb chops based on preference. Customize vegetables with what’s in season, like zucchini or carrots.