Sheet Pan Baked Lamb Chops
Sheet Pan Baked Lamb Chops might sound like something you’d order at a restaurant, but trust me, this is one of those low-effort dinners that makes you feel like a kitchen hero. Juicy lamb chops roast right on top of thinly sliced lemony potatoes, soaking everything in a garlicky olive oil marinade that bubbles and caramelizes in the oven.
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Servings: 4
Calories: 745kcal
Ingredients
- 8 lamb chops or 1 rack of lamb cut into chops
- 5 garlic cloves
- ⅓ cup olive oil
- 3 Yukon gold potatoes peeled and thinly sliced
- ⅓ cup lemon juice
- 2 teaspoons oregano
- 2 tablespoons Dijon mustard
- ⅓ cup beef broth
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prepare the Oven
- Begin by preheating your oven to 425°F and lightly oiling a sheet pan or lining it with parchment paper.
Make the Marinade
- In a bowl or food processor combine the garlic, olive oil, lemon juice, Dijon mustard, oregano, beef broth, salt, and black pepper. Blend or whisk until smooth.5 garlic cloves, ⅓ cup olive oil, ⅓ cup lemon juice, 2 teaspoons oregano, 2 tablespoons Dijon mustard, ⅓ cup beef broth, 1 teaspoon salt, ¼ teaspoon black pepper
Prepare the Potatoes
- Peel the Yukon gold potatoes and slice them thinly, about ⅛ inch thick. Spread them evenly on the sheet pan and drizzle with a few spoonfuls of the marinade, tossing gently to coat.3 Yukon gold potatoes
Roast the Potatoes
- Transfer the sheet pan to the oven and roast the potatoes for 15 minutes so they begin to soften and lightly brown.
Marinate Lamb
- While potatoes are cooking, toss the lamb chops with the remainder of the marinade.8 lamb chops
Finish Cooking
- Once potatoes are done, add the lamb chops on top and top with the beef broth. and cover with parchment paper. Return the sheet pan to the oven and roast for about 7 minutes, or until the lamb begins to brown.⅓ cup beef broth
Broil for Color
- Switch the oven to broil and cook for another 3 minutes until the lamb develops a golden crust and reaches about 135°F internally for medium.
Rest and Serve
- Allow the lamb chops to rest for 5 minutes before serving with the roasted potatoes and pan juices.
Notes
Nutrition facts are only estimates.
Storage
Place leftover lamb chops and potatoes in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a 350°F oven or a skillet until heated through.Nutrition
Calories: 745kcal | Carbohydrates: 26g | Protein: 46g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 257mg | Sodium: 947mg | Potassium: 1681mg | Fiber: 4g | Sugar: 2g | Vitamin A: 27IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 9mg
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