Easter Dinner Sheet Pan (Print version)

Herb-roasted lamb chops with seasonal vegetables, all cooked together on one pan for a festive Easter meal.

# What goes in:

→ 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 (optional)

# Cooking steps:

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.

# Tips from flavorandfeast:

01 -
  • Everything roasts together on one pan leaving you virtually no cleanup after dinner
  • The lamb stays juicy while vegetables develop those irresistible roasted edges
  • You can actually enjoy your holiday instead of being chained to the stove
02 -
  • Lamb chops continue cooking after leaving the oven so pull them at 125°F for medium-rare
  • Adding asparagus during the last 20 minutes prevents them from becoming limp and sad
  • Patting the lamb dry before seasoning helps achieve that gorgeous crispy exterior
03 -
  • Let the lamb rest for at least 5 minutes before serving to keep all those juices inside
  • Use room temperature lamb chops for more even cooking throughout

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