Sheet Pan Lamb Chops

Sheet pan lamb chops with vegetables are as delicious as they look, easy to make, and even easier to clean up. This one-pan meal leaves behind few dishes and gives you lots of flavours. Lemon, garlic, and rosemary are the most prominent flavours in this sheet pan dinner which pairs tender lamb chops perfectly with roasted potatoes, carrots, and zucchini. This meal is easy enough for busy weeknights but fancy enough for a holiday dinner.

Why You'll Love Sheet Pan Lamb Chops

• Lamb chops do more than taste great. Lamb chops are a source of high-quality protein, and they contain iron, zinc, and B12. Marinated in garlic, rosemary, lemon juice, and Dijon mustard, these lamb chops taste amazing and will make you feel great.
• Flavour combinations to die for. In addition to the marinated lamb chops, the flavours of garlic, lemon, and rosemary shine through in the sheet pan vegetables. Natural juices from the lamb chops help season the vegetables, while the roasted potatoes, carrots, zucchini, and onions add even more flavour.
• Feel full of great food. Healthy eating doesn't have to mean giving up comfort food. These sheet pan lamb chops with vegetables make a feel-good filling meal that you won't feel guilty about.

Ingredients

To make these easy sheet pan lamb chops, you will need mixing bowls and a half sheet baking pan. You will also need the following ingredients:

• lamb loin chops - 5 lamb chops, approximately 1.5 lbs. in total.
• vegetables - I used potatoes, onion, carrots, and zucchini. Not a fan of all these vegetables? Make adjustments as you please! Sheet pan lamb chops with vegetables is a versatile recipe. Try adding or substituting cauliflower, broccoli, brussels sprouts, sweet potatoes, bell peppers, eggplant, acorn squash, or any of your other favourite veggies.
• olive oil
• garlic
• Italian seasoning
• Dijon mustard
• salt and pepper
• fresh rosemary
• lemon juice - I recommend freshly squeezed lemon juice for the most potent flavour. Store-bought lemon juice can work too, just make sure it is 100% lemon juice and contains no sweeteners.

How to Make the Best Sheet Pan Lamb Chops with Vegetables

1. Marinate the lamb chops. Using a paper towel, pat dry the lamb chops completely and transfer into a large mixing bowl or ziploc bag. Season all sides generously with olive oil, salt and pepper. Add garlic, rosemary, lemon juice and dijon mustard and toss well to coat evenly. Set aside at room temperature for at least 20 minutes. This helps the lamb chops infuse all the flavours and cook evenly when the lamb is brought to room temperature. 
2. Prepare the vegetables. In a large mixing bowl, add potatoes, onion, carrots, zucchini and garlic, olive oil, lemon juice, Italian seasoning, salt and pepper. Toss to combine until well coated. Arrange the vegetable mixture in a single layer on a large half sheet baking pan. 
3. Roast the vegetables. Bake the vegetable mixture in a preheated 375 F oven for 20 minutes. Remove the pan out of the oven and gently shake to ensure even cooking.
4. Add lamb and continue to roast. Arrange marinated lamb chops, head or garlic and rosemary sprigs on top. Return the pan to the oven and bake for another 25 minutes until the vegetables are tender and golden brown, and the internal temperature for the lamb chops should be about 130F as read on a meat thermometer.
5. Serve. Remove the pan out of the oven and let the lamb chops rest at room temperature for 5 minutes. Serve lamb chops with roasted vegetables.

More Sheet Pan Recipes

• One Pan Garlic Roasted Chicken and Potatoes
• Sheet Pan Curry Chicken and Vegetables
• Sheet Pan Chicken Fajitas
• Tandoori Chicken Sheet Pan Dinner
• Sheet Pan Nachos
• Sheet Pan Balsamic Chicken and Vegetables
• Roasted Balsamic Chicken with Cranberries
• Sheet Pan Soy Glazed Chicken Thighs

Recipe

Sheet Pan Lamb Chops

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5 from 5 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 1 hour 10 minutes
• Yield: 5 servings
• Diet: Gluten Free

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Description

Sheet pan lamb chops with vegetables are healthy and delicious, easy to make, and easier to clean up. Perfect for busy weeknights or a holiday dinner. 

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Ingredients

For the lamb chops:

• 5 lamb loin chops (1.5 lbs.)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 2 tablespoons lemon juice (approximately juice from ½ lemon), freshly squeezed
• 1 tablespoon Dijon mustard

For the vegetables:

• 2 medium russet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, sliced
• 3 medium carrots, peeled and sliced
• 1 medium zucchini, sliced
• 2 tablespoons fresh garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice (approximately juice from ½ lemon), freshly squeezed
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (or to taste)
• ½ teaspoon ground black pepper (or to taste)
• 1 head of garlic, halved
• 4 sprigs fresh rosemary

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Instructions

1. Preheat oven to 375 F.

Marinate the Lamb Chops:

1. Using a paper towel, pat dry the lamb chops completely and transfer into a large bowl or ziploc bag.
2. Season all sides generously with olive oil, salt and pepper. Add garlic, rosemary, lemon juice and dijon mustard and toss well to coat evenly. Set aside at room temperature for at least 20 minutes. This helps the lamb chops infuse all the flavours and cook evenly when the lamb is brought to room temperature. 

Prepare the Vegetables:

1. In a large mixing bowl, add potatoes, onion, carrots, zucchini and garlic, olive oil, lemon juice, Italian seasoning, salt and pepper. Toss to combine until well coated.
2. Arrange the vegetable mixture in a single layer on a large half sheet baking pan. 

Roast:

1. Bake the vegetable mixture for 20 minutes. Remove the pan out of the oven and gently shake to ensure even cooking.
2. Arrange marinated lamb chops, head or garlic and rosemary sprigs on top. Return the pan to the oven and bake for another 25 minutes until the vegetables are tender and golden brown, and the internal temperature for the lamb chops should be about 130F as read on a meat thermometer.
3. Remove the pan out of the oven and let the lamb chops rest at room temperature for 5 minutes. Serve lamb chops with roasted vegetables.

Notes

How to customize: Sheet pan lamb chops with vegetables is a completely versatile recipe. You can use the suggested vegetables in the recipe, or add in and substitute with any of your favourite veggies (which is also a great way to get rid of any vegetables sitting in the refrigerator). Try cauliflower, broccoli, brussels sprouts, sweet potatoes, bell peppers, eggplant, or acorn squash. But before you throw your veggies in the oven, check to see if your veggies need more or less time to cook. Softer veggies like broccoli can be thrown in with the lamb chops, while harder ones like sweet potatoes need more time in the oven.

How to store: Store lamb chops and vegetables in an airtight container for up to 3-4 days in the refrigerator.

How to freeze: Once cooled, you can store the lamb chops in an airtight container or freezer bag and store in the freezer for up to 6 months. To avoid freezer burn, wrap the lamb chops tightly in plastic wrap or aluminium foil before placing them in the container or freezer bag.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Lamb
• Method: Bake
• Cuisine: Mediterranean

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