Sheet Pan Lamb Chops are a delightful and simple way to enjoy a wholesome dinner with minimum fuss. This one-pan lamb chop recipe features succulent lamb loin chops that are marinated in a mixture of garlic, rosemary, lemon juice, and Dijon mustard. Roasting them alongside a colorful medley of seasoned vegetables, like potatoes, carrots, zucchini, and onions, creates an aromatic and satisfying meal. Perfectly cooked in the oven, these lamb chops are tender, juicy, and bursting with flavor, making them an ideal choice for a busy weeknight dinner.

Why You’ll Love This Sheet Pan Lamb Chops

This easy sheet pan lamb dinner is packed with benefits. First, it’s a quick lamb chop sheet pan dinner that can be prepped and cooked in just an hour. Second, it combines protein and vegetables, making for a balanced meal. Third, the marinated lamb chops are bursting with flavor, thanks to fresh herbs and spices. Additionally, you’ll appreciate the minimal cleanup since everything cooks on one pan. This recipe is also gluten-free, appealing to those with dietary restrictions. Finally, it offers a great way to use seasonal vegetables, ensuring freshness and variety in your meals.

Ingredients for Sheet Pan Lamb Chops

Gather these items:

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

How to Make Sheet Pan Lamb Chops Step-by-Step

Step 1: Set your oven to 375°F to prepare for roasting.
Step 2: Pat the lamb chops dry with paper towels to remove excess moisture.
Step 3: Coat the lamb chops with olive oil, salt, and black pepper. Add minced garlic, rosemary, lemon juice, and Dijon mustard. Toss to coat and marinate for at least 20 minutes.
Step 4: In a mixing bowl, combine the potatoes, onion, carrots, zucchini, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss to coat.
Step 5: Spread the vegetable mixture in a single layer on a baking pan.
Step 6: Bake the vegetables for 20 minutes to begin softening.
Step 7: Remove the pan and shake the vegetables. Place the marinated lamb chops, halved garlic head, and rosemary on top.
Step 8: Return the pan to the oven and roast for another 25 minutes.
Step 9: Check that the lamb reaches 130°F for medium-rare.
Step 10: Let the lamb rest for 5 minutes before serving with the vegetables.

Pro Tips for the Perfect Sheet Pan Lamb Chops

Keep these in mind:

For better flavor, marinate the lamb longer if possible.
Use seasonal vegetables for variety to enhance your dish.
When checking the cooking time for lamb chops, remember that they should reach the desired doneness without overcooking.
For a twist, try adding spices like cumin or paprika for added flavor.

Best Ways to Serve Sheet Pan Lamb Chops

Here are some serving suggestions for your delicious lamb chops:

Pair with a fresh salad for a light meal.
Serve with crusty bread to soak up the juices.
For a Mediterranean twist, add tzatziki sauce on the side.

How to Store and Reheat Sheet Pan Lamb Chops

After enjoying your meal, store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb chops and vegetables in the oven at 350°F until warmed through, about 10-15 minutes. This method preserves the flavors and maintains texture, making it a simple lamb chop meal prep option for busy weeknights.

Frequently Asked Questions About Sheet Pan Lamb Chops

What’s the secret to perfect Sheet Pan Lamb Chops?

The secret lies in marinating the lamb chops with fresh herbs and spices, which enhances flavor and tenderness. Using a meat thermometer to check the internal temperature ensures they are cooked perfectly.

Can I make Sheet Pan Lamb Chops ahead of time?

Yes, you can marinate the lamb chops the night before and store them in the fridge. This allows the flavors to deepen, making your meal even tastier.

How do I avoid common mistakes with Sheet Pan Lamb Chops?

To avoid overcooking, always use a meat thermometer to check the doneness. Additionally, ensure that the vegetables are cut evenly for consistent cooking.

Variations of Sheet Pan Lamb Chops You Can Try

Switch things up with these variations:

Try sheet pan Mediterranean lamb chops by adding olives and feta cheese to the vegetables.
For a spicy kick, incorporate jalapeños or chili flakes into the vegetable mix.
Substitute different vegetables like bell peppers or asparagus to match your taste preferences.
Experiment with different marinades, such as balsamic or honey mustard, to change the flavor profile.

Delicious Sheet Pan Lamb Chops with colorful vegetables ready to serve

For more delicious recipes, check out last recipes or try making sheet pan chicken gyros for a different flavor experience. You can also explore creamy potato soup as a comforting side dish.

Sheet Pan Lamb Chops: A Flavorful One-Pan Dinner

Author: basmer
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

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. Perfectly cooked in the oven to a tender and juicy finish, this one-pan meal is flavorful, easy to prepare, and ideal for a wholesome dinner.

Instructions

Set your oven to 375°F.
Pat the lamb chops dry with paper towels.
Coat the lamb chops with olive oil, salt, and black pepper. Add minced garlic, rosemary, lemon juice, and Dijon mustard. Toss to coat and marinate for at least 20 minutes.
In a mixing bowl, combine the potatoes, onion, carrots, zucchini, minced garlic, olive oil, lemon juice, Italian seasoning, salt, and pepper. Toss to coat.
Spread the vegetable mixture in a single layer on a baking pan.
Bake the vegetables for 20 minutes.
Remove the pan and shake the vegetables. Place the marinated lamb chops, halved garlic head, and rosemary on top.
Return the pan to the oven and roast for another 25 minutes.
Check that the lamb reaches 130°F for medium-rare.
Let the lamb rest for 5 minutes before serving with the vegetables.