Sheet Pan Lamb Chops with Roasted Vegetables Recipe
Looking for an easy meal that’s sure to satisfy, this fall/winter? Look no further than this simple sheet pan lamb chop and roasted vegetables recipe. When my Thanksgiving plans changed at the last minute, which of course meant the groceries stores were closed, I decided to make a meal out of what I had and went the non-traditional route, sans turkey. I had lamb chops and I had vegetables and here are the results.
Ingredients
lamb chops - 5-6 lamb chops
vegetables - I used potatoes, onion, butternut squash Not a fan of all these vegetables? Make adjustments as you please!
olive oil
garlic
Italian seasoning
salt and pepper
fresh rosemary
lemon juice (freshly squeezed)
Directions
Marinate the lamb chops. Using a paper towel, pat dry the lamb chops completely and transfer them into a large mixing bowl. Season all sides generously with olive oil, salt, and pepper. Add garlic, rosemary, lemon juice, and toss well to coat evenly. Set aside at room temperature for at least 20 minutes or refrigerate.
Prepare the vegetables. Arrange the chopped potatoes, onion, green beans, butternut squash, and garlic to a sheet pan in a single layer. Drizzle with olive oil and lemon juice and then season with Italian seasoning, salt, and pepper. Toss to combine until well coated.
Roast the vegetables. Bake the vegetable mixture in a preheated 375 F oven for 20 minutes. Remove the pan out of the oven and gently shake to ensure even cooking.
Browning the lamb chops. In a pan heated pan with olive oil, Brown the lamb for 2 minutes on each side.
Arrange lamb chops, garlic, and rosemary sprigs on top. Return the pan to the oven and bake for another 25 minutes until the vegetables are tender and golden brown, and the internal temperature for the lamb chops should be about 130F as read on a meat thermometer.
Remove from oven and then scatter the tomatoes over the land and vegetables. Place back in the oven for 5 minutes, until the tomatoes just begin to split.
Serve. Tale out of the oven and let the lamb chops rest at room temperature for 5 minutes. Serve lamb chops with roasted vegetables
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Enjoy!
