Sheet Pan Dinner with Lamb

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Looking for an easy dinner that’s both delicious and impressive? You’re in luck! This sheet pan Easter dinner with lamb chops, green beans, smashed potatoes, and carrots lets you make a beautiful holiday meal all in one pan.

It’s perfect for busy cooks who want to spend less time in the kitchen and more time with family.

The best part? This meal comes together in just 30 minutes. You’ll start by prepping the lamb chops with a flavorful herb rub. While they marinate, you’ll get the potatoes, carrots, and green beans ready.

Then everything goes on one sheet pan to roast together. The result is a colorful, tasty Easter dinner that looks like you spent hours in the kitchen.

Exact Ingredients List

This sheet pan Easter dinner recipe uses simple ingredients to create a delicious and easy meal. Here’s everything you’ll need for the lamb chops, smashed potatoes, rainbow carrots, and green beans.

For The Herb Lamb Chops

You’ll need one rack of Frenched lamb chops for this recipe. Make sure to ask your butcher for this specific cut. For the herb rub, gather:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon minced sage leaves
• 1 teaspoon minced thyme leaves

This flavorful blend will give your lamb a tasty crust. Don’t forget to season with salt and pepper before cooking.

For The Smashed Potatoes

Smashed potatoes are a fun and tasty side dish. You’ll need:

• 1 pound miniature potatoes
• 1 tablespoon olive oil
• 1 teaspoon kosher salt

Choose small, evenly sized potatoes for the best results. The olive oil helps them crisp up nicely in the oven.

For The Rainbow Carrots

Rainbow carrots add a pop of color to your Easter dinner. Grab:

• 4-6 large or 10-12 small rainbow carrots
• 1 teaspoon olive oil
• ½ teaspoon kosher salt

If you can’t find rainbow carrots, regular orange carrots work just fine. Choose carrots that are similar in size so they cook evenly.

For The Green Beans

Fresh green beans round out this meal. You’ll need:

• 1 pound green beans, ends trimmed
• 1 teaspoon olive oil
• ½ teaspoon kosher salt

Look for bright green beans that are firm and crisp. Trim the ends before cooking for the best texture and appearance.

Instructions

This sheet pan Easter dinner combines tender lamb chops with tasty sides. You’ll learn how to perfectly cook the lamb and make crispy smashed potatoes in one pan.

For The Lamb Chops

Start by preheating your oven to 425°F. Take your rack of lamb and score the fat cap in a crisscross pattern. This helps the fat render and crisp up nicely. Season the lamb all over with salt and pepper.

Mix 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon minced sage, and 1 teaspoon minced thyme in a small bowl. Rub this herb mixture all over the lamb. Let it sit while you prep the potatoes.

Wrap the exposed bones with foil to prevent burning. When ready to cook, place the lamb fat side up on your sheet pan. It will roast alongside the veggies.

For The Smashed Potatoes

Boil 1 pound of mini potatoes in salted water for 12-14 minutes until they’re fork-tender. Drain and pat them dry with a towel. Be careful – they’re hot!

Gently smash each potato with a masher or the bottom of a cup. Spread them out on 1/4 of your sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.

Bake the smashed potatoes alone for 10 minutes at 425°F. This gives them a head start on crisping up before you add the lamb and other veggies to the pan.

Possible Substitutes List & Recipe Variations

Can’t find lamb chops? No worries! You can use pork chops or chicken breasts instead. Just adjust the cooking time to make sure they’re fully cooked.

Don’t have miniature potatoes? Regular potatoes work too. Just cut them into smaller pieces before boiling.

Here’s a quick substitution guide:

• Rainbow carrots → Regular orange carrots
• Green beans → Asparagus or broccoli florets
• Sage and thyme → Rosemary or oregano

Want to mix it up? Try these tasty variations:

1. Add lemon slices on top of the lamb for a zesty flavor.
2. Sprinkle grated Parmesan on the potatoes before roasting.
3. Toss the veggies with balsamic vinegar for extra tang.

For a vegetarian option, swap the lamb for thick slices of portobello mushrooms. They’ll give you a meaty texture without the meat!

Remember, cooking times may change with substitutions. Keep an eye on your sheet pan and adjust as needed.

Tips, Tricks & Storing

For the best lamb chops, let them come to room temperature before cooking. This helps them cook more evenly. Don’t forget to score the fat cap – it helps render the fat and makes the meat extra tasty.

When smashing your potatoes, be gentle! You want them flattened but not completely mashed. A fork or the bottom of a glass works well for this.

Try to cut your carrots and green beans to similar sizes. This ensures they cook at the same rate. If you have very thick carrots, consider cutting them in half lengthwise.

Here’s a handy timing guide for your lamb:

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)

Use a meat thermometer to check doneness. Remember, the temperature will rise about 5°F while resting.

To store leftovers, let everything cool completely. Put the food in airtight containers and keep in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.