Description
This Sheet Pan Lamb Chops recipe combines succulent lamb loin chops marinated in garlic, rosemary, lemon juice, and Dijon mustard, roasted alongside a medley of seasoned vegetables including potatoes, carrots, zucchini, and onions. Perfectly cooked in the oven to a tender and juicy finish, this one-pan meal is flavorful, easy to prepare, and ideal for a wholesome dinner.
Ingredients
Scale
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
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: Set your oven to 375°F to ensure it reaches the perfect roasting temperature for cooking the lamb chops and vegetables evenly.
- Marinate the Lamb Chops: Pat the lamb chops dry with paper towels to remove excess moisture. Place them in a large bowl or a zip-lock bag.
- Season the Lamb: Generously coat all sides of the lamb chops with olive oil, salt, and black pepper. Add minced garlic, finely chopped rosemary, freshly squeezed lemon juice, and Dijon mustard. Toss everything well to cover the lamb evenly. Let the lamb marinate at room temperature for at least 20 minutes to absorb flavors and come to an even cooking temperature.
- Prepare the Vegetables: In a large mixing bowl, combine the potatoes, sliced onion, carrots, zucchini, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss thoroughly to coat all the vegetables evenly with the seasonings.
- Arrange Vegetables on Sheet Pan: Spread the vegetable mixture in a single, even layer on a large half-sheet baking pan to ensure even roasting and caramelization.
- Initial Roasting: Place the pan with vegetables in the preheated oven and bake for 20 minutes to begin softening and browning.
- Add Lamb and Aromatics: Carefully remove the pan from the oven and give the vegetables a gentle shake to redistribute them. Place the marinated lamb chops on top of the vegetables along with the halved head of garlic and rosemary sprigs to infuse the dish with additional flavor.
- Final Roasting: Return the pan to the oven and continue roasting for another 25 minutes, or until the vegetables are tender and golden brown. Use a meat thermometer to check that the internal temperature of the lamb reaches 130°F for medium-rare.
- Rest and Serve: Remove the pan from the oven and let the lamb chops rest at room temperature for 5 minutes, allowing the juices to redistribute. Serve the lamb chops hot with the roasted vegetables on the side.
Notes
- How to Store: Store leftover lamb chops and vegetables in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: Once cooled, wrap lamb chops tightly in plastic wrap or aluminum foil, place them in an airtight container or freezer bag, and freeze for up to 6 months to avoid freezer burn.
- Serving Size: Recipe yields 5 servings.
Nutrition
- Serving Size: 1 lamb chop with vegetables
- Calories: 420
- Sugar: 5g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg
