What are the best cuts of lamb chops for sheet pan recipes?

Loin and rib chops are ideal for sheet pan recipes because they are tender, flavorful, and cook evenly. Aim for cuts about 1 to 1.5 inches thick to match vegetable roast times and ensure juicy results.

How long do you cook lamb chops in the oven on a sheet pan?

After roasting vegetables for 20 minutes at 400°F, add the lamb chops and bake for an additional 10–15 minutes until internal temperature reaches 135–145°F for medium-rare to medium. Let the lamb rest before serving to retain juices.

What is a good marinade for sheet pan lamb chops?

A marinade of olive oil, minced garlic, lemon juice, white wine vinegar, Dijon mustard, fresh or dried Mediterranean herbs, and spices such as allspice, paprika, and nutmeg enhances tenderness and infuses rich flavor.

Which vegetables pair well with lamb chops on a sheet pan?

Root vegetables like acorn squash, sweet potatoes, carrots, onions, potatoes, and zucchini pair perfectly. To ensure even cooking, cut vegetables uniformly and consider their individual roasting times.

Sheet Pan Lamb Chops with Mediterranean Veggies Recipe

Name: Savory One-Pan Mediterranean Lamb Chops with Hearty Root Vegetables Recipe
Prep time: 4 h 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 8 lamb loin chops, about 1 1/2 inch thick; Kosher salt; 2 teaspoons black pepper, divided; 1/3 cup extra virgin olive oil, more if needed; 1/3 cup freshly squeezed lemon juice (juice of about 1 large lemon); 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 2 tablespoons minced garlic (and more for vegetables); 4 sprigs fresh rosemary; 2 teaspoons dried Mediterranean herbs; 1 acorn squash (or similar squash, e.g., butternut, delicata); 1 head garlic (12 to 14 cloves), peeled and minced; 1 large red onion, peeled, halved, thickly sliced; 1 large sweet potato, peeled and cubed; 3 medium carrots, peeled and sliced; 2 medium russet potatoes, peeled and cut into 1-inch cubes; 1 medium zucchini, sliced; 1 teaspoon ground allspice; 1 1/2 teaspoons sweet paprika, divided; 1 teaspoon ground nutmeg; 1 cup pomegranate seeds; 2 tablespoons fresh mint, chopped; 2 tablespoons toasted pine nuts (optional); Honey for drizzle; Fresh parsley for garnish; Leafy salad; 1 cup tzatziki or Greek-style yogurt

Description

🍖 Savor the Mediterranean with these exquisite lamb chops that are bursting with flavors from fresh herbs and root vegetables.
🥕 Discover a nutrient-rich meal that brings a touch of elegance and comfort to your dinner table.

Ingredients

Scale

8 lamb loin chops, about 1 1/2 inch thick
Kosher salt
2 teaspoons black pepper, divided
1/3 cup extra virgin olive oil, more if needed
1/3 cup freshly squeezed lemon juice (juice of about 1 large lemon)
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons minced garlic (and more for vegetables)
4 sprigs fresh rosemary
2 teaspoons dried Mediterranean herbs
1 acorn squash (or similar squash, e.g., butternut, delicata)
1 head garlic (12 to 14 cloves), peeled and minced
1 large red onion, peeled, halved, thickly sliced
1 large sweet potato, peeled and cubed
3 medium carrots, peeled and sliced
2 medium russet potatoes, peeled and cut into 1-inch cubes
1 medium zucchini, sliced
1 teaspoon ground allspice
1 1/2 teaspoons sweet paprika, divided
1 teaspoon ground nutmeg
1 cup pomegranate seeds
2 tablespoons fresh mint, chopped
2 tablespoons toasted pine nuts (optional)
Honey for drizzle
Fresh parsley for garnish
Leafy salad
1 cup tzatziki or Greek-style yogurt

Instructions

1. Season lamb chops on both sides with kosher salt and let them rest at room temperature while prepping vegetables.
2. Preheat oven to 400 degrees Fahrenheit.
3. Soften the acorn squash in the microwave for 1-2 minutes, then cut it into 1/2-inch thick rings after removing seeds. If preferred, substitute with turnips, parsnips, or other suggested squash.
4. Prepare the marinade by mixing minced garlic, olive oil, lemon juice, white wine vinegar, Dijon mustard, and dried Mediterranean herbs in a bowl. Divide the marinade between the lamb and vegetables while reserving some for basting.
5. In a large bowl, toss squash, onions, both types of potatoes, carrots, and zucchini with the marinade. Spread in a single layer on a large sheet pan. Season with kosher salt, remaining spices, and half of the fresh rosemary.
6. Roast vegetables in the oven for 20 minutes.
7. Meanwhile, brown lamb chops in heated olive oil in a skillet over medium-high heat for about 3 minutes per side. This step creates a flavorful crust and retains juiciness.
8. Transfer the lamb chops to the sheet pan atop the vegetables, add the halved head of garlic and remaining rosemary sprigs, and return to the oven. Bake for around 10-15 minutes for medium-rare to medium doneness or until the lamb internal temperature reaches about 135-145 degrees Fahrenheit.
9. Remove from oven and immediately drizzle honey over lamb and vegetables. Let the lamb chops rest for 10 minutes to allow the juices to redistribute.
10. Before serving, garnish with fresh parsley, pomegranate seeds, mint, and pine nuts. Offer a side of tzatziki and lemon wedges if desired.

Notes

⏱️ Allow lamb to marinate for a minimum of 4 hours for deeper flavor.
🌿 Acorn squash can be substituted with other hearty vegetables like Brussels sprouts or eggplant based on preference.
📦 Leftovers should be stored in an airtight container for up to 3-4 days; reheat in an oven to maintain moisture.

Prep Time: 25 minutes
Marination Time: 4 hours
Cook Time: 45 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 lamb chop with vegetables
Calories: 710
Sugar: 15g
Sodium: 360mg
Fat: 48g
Saturated Fat: 16g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 42g
Cholesterol: 120mg