Description
Sheet Pan Lamb Chops is a flavorful and easy one-pan meal featuring tender lamb chops roasted alongside seasoned vegetables for a complete and elegant dinner with minimal cleanup.
Ingredients
Units
Scale
- 4 lamb chops (about 1 inch thick)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, chopped (or 1 tsp dried)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 1 lb baby potatoes, halved
- 1 cup cherry tomatoes
- 1 red onion, sliced
- 1 bell pepper, sliced
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a bowl, mix olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
- Rub half of the marinade over the lamb chops. Let them marinate while you prep the vegetables.
- Toss potatoes, cherry tomatoes, onion, and bell pepper with the remaining marinade and spread them evenly on the sheet pan.
- Arrange lamb chops on the sheet pan with the vegetables.
- Roast in the oven for 20–25 minutes, flipping the lamb chops halfway through, until the internal temperature reaches 135°F (57°C) for medium-rare.
- Let lamb rest for 5 minutes before serving. Serve with roasted vegetables and a lemon wedge if desired.
Notes
- For crispier vegetables, roast them for 10 minutes before adding the lamb.
- Use bone-in or boneless lamb chops based on preference.
- Customize vegetables with what’s in season, like zucchini or carrots.
Nutrition
- Serving Size: 1 lamb chop with vegetables
- Calories: 480
- Sugar: 4g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg