Description
Sheet Pan Lamb Chops with Roasted Vegetables
Ingredients
4 lamb chops (bone-in or boneless)
1 cup cherry tomatoes
1 bell pepper (red, orange, or yellow), sliced
1 medium onion, sliced
3 tbsp olive oil, divided
2 garlic cloves, minced
1 tsp dried rosemary (or fresh, chopped)
1 tsp dried thyme
½ tsp smoked paprika
Salt and pepper, to taste
Fresh parsley or thyme, for garnish
Directions
Preheat Oven: Preheat your oven to 400°F (200°C) and lightly grease a large sheet pan.
Prepare the Vegetables: In a bowl, toss the cherry tomatoes, bell pepper slices, and onion with 2 tbsp olive oil, minced garlic, smoked paprika, salt, and pepper. Spread the vegetables onto the sheet pan in an even layer.
Season the Lamb Chops: Rub the lamb chops with the remaining olive oil and season generously with rosemary, thyme, salt, and pepper.
Arrange on the Sheet Pan: Nestle the lamb chops among the vegetables on the sheet pan.
Roast: Bake for 18-20 minutes, or until the lamb chops reach your desired doneness (145°F/63°C for medium-rare). For a caramelized finish, broil for the last 2-3 minutes.
Garnish and Serve: Sprinkle with fresh parsley or thyme before serving. Pair with a side of crusty bread or roasted potatoes for a complete meal.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all vegetables are cut to a uniform size for even cooking. After tossing the veggies, spread them in a single layer on the prepared pan, leaving spaces for the lamb chops. When seasoning the lamb, press the herbs firmly onto the meat to create a flavorful crust. Place the chops directly on the pan, not on top of the vegetables, to ensure proper browning. Use a meat thermometer to check for doneness: 145°F for medium-rare, 160°F for medium. Let the lamb rest for 5 minutes after roasting to allow juices to redistribute.
Serving Suggestions
This hearty sheet pan meal is versatile. For a casual dinner, serve directly from the pan with crusty bread to soak up the juices. To elevate the meal, plate the chops and vegetables over a bed of creamy mashed potatoes, couscous, or polenta. A simple side salad with a tangy vinaigrette cuts through the richness. A dollop of mint chimichurri or tzatziki sauce complements the lamb beautifully. For wine pairings, choose a medium-bodied red like Syrah/Shiraz or a Grenache.
How-to Summary
This is a simple, one-pan recipe where seasoned lamb chops and vegetables roast together at 400°F. Toss veggies with oil and spices, season the lamb with herbs, arrange everything on a single pan, and roast for 18-20 minutes. Finish with a quick broil for caramelization and garnish with fresh herbs.
Frequently Asked Questions
- Can I use a different cut of lamb? Yes, lamb loin chops or even a butterflied leg of lamb (adjust cooking time) work well. Shoulder chops are flavorful but may require a longer, slower cook to become tender.
- How can I prevent the vegetables from getting soggy? Ensure they are dry before tossing in oil, don’t overcrowd the pan, and cut them to similar sizes. Placing them in a single layer is crucial.
- What other vegetables can I use? Root vegetables like carrots, parsnips, or potatoes (par-boil first) are excellent. Zucchini, asparagus, or broccoli florets also work but may cook faster.
- Can I prepare this ahead of time? You can chop vegetables and season the lamb chops up to a day in advance. Store separately in the fridge. Let the lamb come to room temperature for 20 minutes before roasting.
- How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a 300°F oven or skillet to avoid overcooking the lamb.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the food instead of roasting it. Use two pans if necessary.
- Not Preheating the Oven: A hot oven is essential for proper searing and caramelization.
- Skipping the Resting Time: Cutting into the lamb chops immediately causes the juices to run out. Always let them rest.
- Using Uneven Vegetable Cuts: Inconsistent sizes lead to some pieces being undercooked or burnt.
- Forgetting to Season Generously: Lamb and roasted vegetables both need ample seasoning to shine.
Conclusion
This Sheet Pan Lamb Chops with Roasted Vegetables recipe is the ultimate solution for a flavorful, impressive, and easy-to-clean-up dinner. By combining protein and vegetables on a single pan, you maximize flavor with minimal effort. The key takeaways are proper pan spacing, using a meat thermometer, and letting the meat rest. This versatile method allows for endless customization with your favorite herbs and veggies, making it a reliable go-to for any night of the week. Enjoy a restaurant-quality meal from your own kitchen with this straightforward, delicious approach.