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.
Ingredients
Scale
- 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
- 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
- Set your oven to 375°F.
- Pat the lamb chops dry with paper towels and place them in a large bowl or zip-lock bag.
- Coat all sides of the lamb chops with olive oil, salt, and black pepper. Add minced garlic, rosemary, lemon juice, and Dijon mustard. Toss to cover the lamb evenly. Let marinate for at least 20 minutes.
- In a large mixing bowl, combine potatoes, onion, carrots, zucchini, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss to coat the vegetables evenly.
- Spread the vegetable mixture in a single layer on a large half-sheet baking pan.
- Place the pan with vegetables in the oven and bake for 20 minutes.
- Remove the pan and shake the vegetables. Place the marinated lamb chops on top along with the halved head of garlic and rosemary sprigs.
- Return the pan to the oven and roast for another 25 minutes, or until the vegetables are tender and golden brown.
- Remove from the oven and let the lamb chops rest for 5 minutes. Serve hot with the roasted vegetables.
Notes
- Use a meat thermometer to check the internal temperature of the lamb for desired doneness.
- Feel free to add other vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Sheet Pan Lamb Chops, Roasted Vegetables, One Pan Meal