This recipe creates a delicious and simple sheet-pan meal featuring tender lamb, crispy potatoes, and vibrant broccoli.
Ingredients
- 1 pound lamb loin chops (or other bone-in lamb cuts)
- 1 pound russet potatoes, cut into 1-inch cubes
- 1 head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil, rosemary, garlic powder, thyme, salt, and pepper. Spread the potatoes evenly on the prepared baking sheet.
- Place the lamb chops on a separate plate and season generously with salt and pepper.
- Bake the potatoes for 20 minutes.
- After 20 minutes, flip the potatoes and add the broccoli florets to the baking sheet. Toss the broccoli with a bit of olive oil and season with salt and pepper.
- Carefully arrange the lamb chops on top of the vegetables.
- Broil the lamb chops and vegetables for 5-7 minutes per side, depending on the thickness of the chops and your desired level of doneness. For medium-rare lamb, aim for an internal temperature of 145°F (63°C).
- Remove the baking sheet from the oven and let the lamb chops rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
- Serve the broiled lamb chops with the roasted potatoes and broccoli. Enjoy!
Tips:
- You can substitute bone-in lamb chops with other lamb cuts like leg steaks or shoulder chops. Adjust the cooking time based on the thickness of the cut.
- For a more flavorful lamb, marinate it in your favorite marinade for at least 30 minutes before broiling.
- If you prefer a crispier broccoli floret, you can pre-roast them for a few minutes with the potatoes before adding the lamb chops for broiling.
- Feel free to add other vegetables to the sheet pan, such as carrots, bell peppers, or onions.
