Herb-roasted lamb chops vegetables (Printable)

Festive herb-roasted lamb chops with spring vegetables, all cooked on one sheet pan for effortless preparation and easy cleanup.

# What You 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)

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine baby potatoes, carrots, and red onion wedges with 2 tablespoons olive oil, half the minced garlic, chopped rosemary, thyme, lemon zest, salt, and pepper. Toss until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared sheet pan. Roast for 20 minutes until slightly tender.
04 - While vegetables roast, pat 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. Arrange lamb chops and asparagus among the partially roasted vegetables, ensuring even spacing.
06 - Return to the oven and roast for 18-20 minutes, flipping lamb chops halfway through cooking. Cook until lamb reaches desired doneness (medium-rare registers 130-135°F internally) and vegetables are tender.
07 - Transfer to a serving platter or plate directly from the sheet pan. Garnish with fresh chopped parsley and additional lemon wedges if desired.

# Helpful Tips:

01 -
  • Everything roasts together so the lamb juices infuse the vegetables while you pour another glass of wine
  • Cleanup takes exactly three minutes which matters more after hosting than anyone admits
02 -
  • Lamb chops continue cooking after leaving the oven so pull them when they hit 130°F for medium rare or 140°F for medium
  • The asparagus cooks faster than everything else so tuck it under the lamb slightly to protect it from the direct heat
03 -
  • Pat the lamb completely dry before seasoning or the herbs will slide right off instead of forming a crust
  • Let the sheet pan sit for 5 minutes after removing from the oven so the juices redistribute instead of running out onto the cutting board

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