Print

Sheet Pan Lamb Chops Recipe

Print Recipe

A simple and flavorful one-pan meal featuring tender lamb chops roasted with vegetables and herbs, perfect for a quick weeknight dinner or special occasion.

Ingredients

Units Scale
  • 8 lamb chops
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, sliced
  • 1 pound baby potatoes, halved
  • 1 cup cherry tomatoes
  • 1 red onion, cut into wedges
  • 1 bell pepper, sliced

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, mix olive oil, rosemary, thyme, garlic, salt, and pepper.
  3. Rub the marinade all over the lamb chops and let them rest for 10-15 minutes.
  4. On a large sheet pan, arrange the potatoes, onion, bell pepper, and lemon slices. Drizzle with a bit of olive oil and season with salt and pepper.
  5. Place the lamb chops on top of the vegetables.
  6. Roast in the oven for 25-30 minutes, flipping the lamb chops halfway through, until they are cooked to desired doneness and the vegetables are tender.
  7. Add cherry tomatoes in the last 10 minutes of roasting.
  8. Remove from oven, let rest for 5 minutes before serving.

Notes

  • You can marinate the lamb chops in advance for deeper flavor.
  • Adjust vegetables based on seasonal availability.
  • Serve with a side of tzatziki or a fresh salad for a complete meal.

Nutrition

Find it online: https://easy-tapas-recipes.com/sheet-pan-lamb-chops-recipe/