Sheet Pan Lamb Chops

Sheet Pan Lamb Chops is a simple, flavorful dinner that combines succulent lamb chops with roasted vegetables, all cooked together on one tray. This recipe delivers a gourmet experience with minimal prep and cleanup, making it perfect for busy weeknights or casual entertaining. With aromatic herbs and a perfectly roasted finish, it’s a meal that’s both elegant and easy.

Why You’ll Love This Recipe

• Everything cooks on one pan—easy prep and cleanup
• Juicy, tender lamb chops seasoned with fresh herbs and garlic
• Roasted vegetables absorb the flavorful drippings from the lamb
• Customizable with your favorite seasonal veggies
• Perfect for a special dinner or a satisfying weeknight meal

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 lamb chops (bone-in or boneless, about 1-inch thick)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 tsp dried)
• 1 tablespoon fresh thyme leaves
• Zest and juice of 1 lemon
• Salt and black pepper, to taste
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 1 bell pepper, sliced
• 1 cup cherry tomatoes
• Optional garnish: chopped parsley or mint

directions

this recipe

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon zest and juice, salt, and pepper.
3. Pat lamb chops dry and rub with half of the herb mixture. Let them sit at room temperature while preparing the vegetables.
4. Toss potatoes, onion, bell pepper, and tomatoes with the remaining herb oil. Spread evenly on the sheet pan.
5. Nestle the lamb chops among the vegetables.
6. Roast in the oven for 20–25 minutes, flipping lamb chops halfway through, until meat reaches desired doneness (135°F for medium-rare).
7. Let rest 5 minutes before serving. Garnish with fresh herbs if desired.

Servings and timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Use carrots, zucchini, or Brussels sprouts in place of some veggies
• Add a drizzle of balsamic glaze before serving for extra flavor
• Swap rosemary and thyme with oregano and mint for a Mediterranean twist
• Add a pinch of chili flakes to the herb rub for subtle heat
• Marinate lamb overnight for deeper flavor

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in a 350°F oven or in a skillet over low heat until warmed through
• Not ideal for freezing, as veggies may become mushy

FAQs

What cut of lamb is best for this recipe?

Rib or loin chops work best—they’re tender and cook quickly.

Do I need to marinate the lamb?

Marinating adds flavor, but a quick herb rub before roasting works perfectly.

Can I cook this on a grill instead?

Yes, grill the chops and roast the veggies separately or on a grill pan.

What should lamb be cooked to?

135°F for medium-rare, 145°F for medium. Use a meat thermometer for best results.

Can I use boneless lamb?

Yes, but reduce cooking time slightly, as they cook faster than bone-in chops.

What sides pair well with sheet pan lamb?

A green salad, crusty bread, or a couscous pilaf are great additions.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as written.

How can I tell when the vegetables are done?

They should be fork-tender and slightly caramelized around the edges.

Can I make this dish ahead?

You can prep everything ahead and refrigerate until ready to roast.

What wines pair well with lamb?

Cabernet Sauvignon, Syrah, or a spicy Zinfandel complement the flavors beautifully.

Conclusion

Sheet Pan Lamb Chops is a no-fuss, full-flavor meal that brings together tender meat and roasted veggies in one convenient dish. With aromatic herbs, vibrant colors, and a balanced mix of textures, it’s a dinner that’s as impressive as it is easy. Whether you’re cooking for a special night or a weeknight treat, this one-pan wonder is sure to satisfy.

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