Description
A delicious and easy Sheet Pan Lamb Chops recipe featuring perfectly marinated lamb loin chops roasted alongside a medley of seasoned vegetables for a flavorful and satisfying one-pan meal.
Ingredients
Scale
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 the 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
- 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
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting both the lamb chops and vegetables evenly.
- Marinate the Lamb Chops: Pat dry the lamb chops thoroughly using a paper towel. Transfer them into a large bowl or resealable bag. Season all sides generously with olive oil, salt, and pepper. Add minced garlic, chopped rosemary, freshly squeezed lemon juice, and Dijon mustard. Toss well to coat the chops evenly and set aside at room temperature for at least 20 minutes to infuse the flavors and ensure even cooking.
- Prepare the Vegetables: In a large mixing bowl, combine the cubed potatoes, sliced onion, sliced carrots, sliced zucchini, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss everything together until the vegetables are well coated with the seasoning mixture.
- Arrange Vegetables on Sheet Pan: Spread the vegetable mixture evenly in a single layer on a large half-sheet baking pan to ensure they roast properly.
- Initial Roasting: Place the sheet pan with vegetables in the oven and bake for 20 minutes. After this time, remove the pan and gently shake it to allow even cooking and browning.
- Add Lamb Chops and Aromatics: Arrange the marinated lamb chops on top of the partially roasted vegetables. Add the halved head of garlic and fresh rosemary sprigs to the pan for additional flavor.
- Final Roasting: Return the sheet pan to the oven and bake everything together for an additional 25 minutes or until the vegetables are tender and golden brown, and the internal temperature of the lamb chops reaches about 130°F (54°C) for medium-rare, as checked with a meat thermometer.
- Rest and Serve: Remove the pan from the oven and let the lamb chops rest at room temperature for 5 minutes to allow the juices to redistribute. Serve the lamb chops alongside the roasted vegetables for a perfectly balanced meal.
Notes
- Store lamb chops and vegetables in an airtight container for up to 3-4 days in the refrigerator.
- To freeze, once cooled, wrap lamb chops tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Freeze for up to 6 months to prevent freezer burn.
- For best results, allow lamb chops to come to room temperature before cooking to ensure even heat distribution.
- Use a meat thermometer to check for doneness to avoid overcooking the lamb.
Nutrition
- Serving Size: 1 lamb chop with vegetables
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
