Easter Dinner On A Sheet Pan (Printable)

Festive herb-roasted lamb chops with seasonal vegetables, all cooked together on one sheet pan for effortless Easter entertaining.

# What You'll Need:

→ Meats

01 - 8 lamb chops

→ Vegetables

02 - 1 lb baby potatoes, halved
03 - 4 large carrots, peeled and cut into sticks
04 - 1 bunch asparagus, trimmed
05 - 1 red onion, cut into wedges

→ Seasonings & Marinades

06 - 3 tbsp olive oil
07 - 2 tsp fresh rosemary, finely chopped
08 - 1 tsp fresh thyme, chopped
09 - 4 garlic cloves, minced
10 - 1 lemon, zest and juice
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Fresh parsley, chopped (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss the potatoes, carrots, and red onion with 2 tablespoons olive oil, half the garlic, rosemary, thyme, lemon zest, salt, and pepper until evenly coated.
03 - Spread the seasoned vegetables evenly on the prepared sheet pan and roast for 20 minutes to begin the cooking process.
04 - While vegetables roast, pat the lamb chops dry with paper towels. Rub with remaining olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper on both sides.
05 - Remove the sheet pan from the oven. Nestle the seasoned lamb chops and trimmed asparagus among the partially roasted vegetables, arranging them in a single layer.
06 - Return to the oven and roast for an additional 18-20 minutes, flipping lamb chops halfway through cooking, until lamb reaches desired doneness and vegetables are tender.
07 - Transfer to a serving platter or plates immediately. Garnish with fresh chopped parsley and extra lemon wedges if desired. Serve hot.

# Expert Tips:

01 -
  • The herbs and lemon create their own sauce as everything roasts together
  • You get that impressive holiday presentation with almost zero cleanup
02 -
  • Letting the lamb sit at room temperature for 30 minutes before cooking helps it cook evenly
  • The vegetables need that 20 minute head start or they will still be crunchy when the lamb is done
03 -
  • Don't overcrowd the pan or the vegetables will steam instead of roast
  • Let the meat rest for 5 minutes before serving to keep all those juices inside

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