Sheet Pan Easter Dinner
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
865 kcal
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Course
Main Course
Sheet Pan Easter Dinner
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Looking for the perfect small Easter dinner meal? This sheet pan Easter dinner with lamb recipe has you covered! It includes roasted lamb chops, scalloped potatoes, Brussels sprouts, and roasted root vegetables. A complete meal all made on one sheet pan!
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Ingredients
For the herb lamb chops
- 1 rack Frenched Lamb Chops see notes
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon minced rosemary
- 1 teaspoon minced thyme leaves
- 1/2 lemon juiced
For the scalloped potatoes
- 2 large yukon gold potatoes sliced thinly
- 1/3 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 garlic clove minced
- 1/2 teaspoon kosher salt
- 1 cup grated cheddar cheese
For the roasted root vegetables
- 2 large carrots sliced
- 1 parsnip sliced
- 2-3 small beets quartered
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon rosemary minced
- 1 teaspoon kosher salt
For the Brussels sprouts
- 1 pound Brussels sprouts halved and with outer leaves removed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 400 degrees F.
Marinate the herb lamb chops
- Score the fat cap on the lamb chops with a sharp knife and season both sides with kosher salt and black pepper.
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, and lemon. Spread the mixture over both sides of the lamb and set it aside to marinate at room temperature while you prepare the other ingredients.
- Make the scalloped potatoes
- Combine the potatoes, cream, parmesan, garlic, and salt in a large microwave-safe bowl.
- Microwave the potatoes for 4-5 minutes, or until the potatoes are softened all the way through.
- Using aluminum foil, create a boat roughly the size of 1/4 of the sheet pan. The easiest way to create "sides" is to roll up the foil and push it tightly to create a rimmed edge. You can see an example of this in the photos above.
- Add this to a corner of the sheet pan and add the microwaved potatoes to the boat.
- Top with the grated cheddar.
- Make the roasted root vegetables
- Combine the carrots, parsnips, beets, olive oil, garlic, rosemary, and salt in a large bowl.
- Add the root vegetables to another corner of the sheet pan.
- Bake the scalloped potatoes and root vegetables in the preheated oven for 15 minutes.
Make the Brussels sprouts (while the potatoes and veggies are cooking)
- Combine the Brussel sprouts, olive oil, and salt in a small bowl.
- Add the Brussels sprouts to another corner of the sheet pan.
Cook the lamb
- Wrap the exposed lamb bones with foil (so they don’t burn) and add it to the last quarter of the sheet pan.
- Bake for 15 minutes.
- Turn the oven down to 350 degrees F and bake for an additional 10 minutes, or until your desired doneness.
- Cover the pan with aluminum foil and allow it to sit for at least ten minutes before carving.
Equipments used:
Notes
- Most racks of lamb are sold already “Frenched” or with the meat removed from the top of the bones.
- If you don’t see Frenched lamb chops, you can ask the butcher to French them for you.
- I recommend using a mandolin to slice the potatoes if you have one. You want them as thin as you can get them!
- I recommend using a meat thermometer to ensure that your lamb comes out at the correct temperature.
- if you want your lamb medium, cook it to 120 degrees F and allow it to rise to 130 degrees F while it rests.
Nutrition Information
Show Details
Serving
1g
Calories
865kcal
(43%)
Carbohydrates
54g
(18%)
Protein
48g
(96%)
Fat
53g
(82%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
25g
Trans Fat
2g
Cholesterol
156mg
(52%)
Sodium
1830mg
(76%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 865 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 865kcal | 43% |
| Carbohydrates | 54g | 18% |
| Protein | 48g | 96% |
| Fat | 53g | 82% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 25g | 147% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 1830mg | 76% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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