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.

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 1/2 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 1/2 lemon), freshly squeezed
1 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 head of garlic, halved
4 sprigs fresh rosemary

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Instructions

Preheat oven to 375 F.

Marinate the Lamb Chops:

Using a paper towel, pat dry the lamb chops completely and transfer into a large 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.

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.

Roast:

Bake the vegetable mixture for 20 minutes. Remove the pan out of the oven and gently shake to ensure even cooking.
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.
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