Sheet Pan Lamb Chops Recipe

This Sheet Pan Lamb Chops recipe is your weeknight secret weapon. It delivers bold, savory flavors with minimal cleanup and comes together in under 30 minutes! Juicy lamb chops are roasted to perfection alongside a medley of tender vegetables, all on a single pan. The herbs and garlic infuse the meat with a deep, mouthwatering aroma that makes it feel like a gourmet meal—without the fuss. Whether you’re cooking for two or feeding a family, this recipe is as practical as it is impressive.

Why You’ll Love This Recipe

• One Pan Wonder: Everything cooks together on one sheet pan, which means fewer dishes and more free time.
• Packed with Flavor: The combination of rosemary, garlic, and olive oil with lamb is nothing short of magical.
• Fast & Fuss-Free: From fridge to table in about 30 minutes—perfect for busy weeknights.
• Impressive Yet Easy: It looks fancy enough for guests but is easy enough for any home cook.

Ingredients You’ll Need

Let’s break down what makes this recipe shine:

• Lamb Chops: Look for rib or loin chops. They’re naturally tender and cook quickly, making them ideal for roasting.
• Baby Potatoes: These roast beautifully and absorb all the delicious lamb juices. Cut them in half for quicker cooking.
• Carrots: They caramelize in the oven, adding a subtle sweetness to balance the savory flavors.
• Red Onion: Adds a touch of sharpness and becomes beautifully soft and sweet when roasted.
• Garlic: Fresh cloves are a must. Minced garlic infuses both the meat and veggies with rich flavor.
• Fresh Rosemary: This herb is classic with lamb. Chop it finely and sprinkle generously.
• Olive Oil: Helps everything roast evenly and brings all the flavors together.
• Salt and Pepper: Don’t skimp. A generous seasoning ensures every bite is flavorful.
• Lemon Wedges: Serve on the side for a bright, zesty finish.

Variations

There’s plenty of room to customize:

• Add Veggies: Try brussels sprouts, bell peppers, or zucchini for variety.
• Different Herbs: Swap rosemary for thyme or oregano depending on what you have on hand.
• Spicy Twist: Add a pinch of chili flakes or a drizzle of harissa before roasting.
• Marinate Ahead: Marinate the lamb in yogurt, garlic, and spices for a Mediterranean twist.

How to Make Sheet Pan Lamb Chops

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Season the Lamb

Pat the lamb chops dry with paper towels. Rub both sides with olive oil, garlic, chopped rosemary, salt, and pepper. Set them aside to marinate briefly while prepping the veggies.

Step 3: Prepare the Vegetables

Toss the baby potatoes, carrots, and red onion with olive oil, salt, pepper, and a little extra rosemary. Spread them out on the sheet pan in a single layer.

Step 4: Roast the Vegetables

Roast the vegetables for 15 minutes first—this gives them a head start since they take a bit longer than the lamb.

Step 5: Add the Lamb

Remove the pan, give the veggies a quick toss, and nestle the lamb chops among the vegetables. Return the pan to the oven and roast for another 10-12 minutes, or until the lamb reaches your desired doneness.

Step 6: Rest and Serve

Let the lamb rest for 5 minutes after removing from the oven. Serve everything hot, with lemon wedges for a burst of freshness.

Pro Tips for Making the Recipe

• Don’t Crowd the Pan: Give the lamb and veggies space so they roast instead of steam.
• Use a Meat Thermometer: For perfect doneness, aim for 125°F for medium-rare or 135°F for medium.
• Room Temperature Lamb: Let the chops sit out for 15–20 minutes before cooking for even roasting.
• Caramelized Edges: A hot oven ensures you get those crispy, golden edges on both meat and vegetables.

How to Serve

Sheet Pan Lamb Chops are incredibly versatile when it comes to serving:

Garnishes:

A sprinkle of chopped parsley, a drizzle of extra virgin olive oil, and a squeeze of lemon make the dish pop.

Side Suggestions:

• A crisp green salad with vinaigrette for freshness
• Creamy tzatziki or garlic yogurt sauce
• Warm pita or crusty bread to mop up the juices

Wine Pairing:

A glass of bold red wine like Cabernet Sauvignon or Syrah pairs beautifully with the richness of lamb.

Make Ahead and Storage

Storing Leftovers

Store any leftover lamb and veggies in an airtight container in the fridge for up to 3 days.

Freezing

Lamb chops can be frozen after cooking, but the vegetables may lose texture. Freeze only the meat if possible.

Reheating

Reheat in the oven at 350°F until warmed through. Use a splash of broth or olive oil to keep things moist.

FAQs

Can I use boneless lamb chops instead?
Yes! Boneless chops will cook a bit faster, so keep a close eye to avoid overcooking.

What if I don’t have fresh rosemary?
No problem—dried rosemary works too. Use about a third of the amount, since dried herbs are more concentrated.

Can I cook this under the broiler?
You can finish the lamb under the broiler for a minute or two to get a nice sear, but be careful not to burn the veggies.

Do I need to peel the carrots and potatoes?
Not at all. Just give them a good scrub. The skins add texture and nutrients, plus it’s one less step!

Final Thoughts

These Sheet Pan Lamb Chops are the perfect mix of elegance and ease. Whether you’re planning a casual dinner or something a little more special, this recipe delivers big flavor with very little effort. Give it a try—you might just find yourself adding it to your regular weeknight rotation!

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