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Lemon Herb Lamb Sheet Pan Dinner
Zoey

Lemon Herb Lamb Sheet Pan Dinner

This easy one-pan lamb dinner is full of fresh lemon, herbs, and tasty roasted veggies. It’s perfect for busy nights with less mess and lots of flavor. Just mix, roast, and enjoy a warm, healthy meal the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 510
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1.5 pounds lamb shoulder or lamb chops (cut into large pieces)
  • 1 lemon, zested and juiced
  • 3 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 tbsp fresh rosemary (chopped)
  • 1 tbsp fresh thyme (chopped)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 pound baby potatoes (halved)
  • 3 carrots (sliced thick)
  • 1 red onion (cut into wedges)

Equipment

  • sheet pan

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper.
  3. Place the lamb pieces in a large bowl. Pour half of the lemon herb mixture over the lamb and toss well.
  4. Spread the potatoes, carrots, and red onion on the sheet pan. Drizzle with the remaining lemon herb mixture and toss to coat.
  5. Arrange the lamb pieces evenly among the vegetables on the sheet pan.
  6. Roast in the oven for 25 to 30 minutes until the lamb reaches your preferred doneness and the vegetables turn tender.
  7. If needed, broil for 2 to 3 minutes at the end to add a light golden finish.
  8. Remove from the oven and let rest for 5 minutes. Spoon the pan juices over the lamb and vegetables before serving.