Easter Dinner On A Sheet Pan (Printable)
Herb-roasted lamb chops with seasonal vegetables on one sheet pan for effortless Easter entertaining.
# 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 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 until slightly tender.
04 - 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 Tips:
01 -
- The entire Easter dinner cooks on one pan so cleanup takes literally minutes
- Lamb and vegetables roast together creating their own natural juices and flavors
02 -
- Overcrowding the pan leads to steamed vegetables instead of roasted ones so use two pans if needed
- Lamb continues cooking after leaving the oven so pull it at 125°F for medium rare to reach 130°F while resting
03 -
- Let the lamb rest for 5 minutes before serving so the juices redistribute evenly
- Room temperature ingredients cook more evenly so take everything out 20 minutes before starting