Sheet pan dinners are easy and delicious, perfect for a weeknight family meal. This Sheet Pan Lamb Dinner is hearty and satisfying.
It seems that we here at Great 8 Friends are a little late to the sheet pan dinner party. Have you seen all the ideas? A sheet pan dinner is just what it sounds like, an entire dinner is roasted on a sheet pan. So it's time to join the party!
If you've been following Great 8 Friends for a while, you know that I love old family recipes. And when Vince was a single professional living 3,000 miles away from his family he did a very smart thing. He took a stack of index cards (do kids even know what those are these days?), and called his mom and grandmother, and had them dictate his favorite recipes. And that has been a jackpot for me! Whenever he is craving a dish from his childhood, chances are I can figure it out from his handwritten notes.
This week I'm getting ready for IFBC 2018 in New Orleans and, since I'll be leaving Vince alone for several days, it would be nice to make a favorite dinner or 2 for him. With my mind on the International Food Blogger Conference my thoughts traveled back to previous conferences where we met so many Gr8 friends and learned so much! If you don't really enjoy lamb, check out my lamb chop post which discusses the flavor differences between US raised lamb andAustralian raised lamb. I learned a lot and hope you do, too!
As this lamb dinner was being removed from the oven Vince told me that his mom actually made it in a roasting pan; but it was perfect for a sheet pan dinner. If you compare the index card and the recipe below, you can see I've added a couple of things. Vince suggested the herbs and he loved the addition of the tomatoes. So...old recipe, re-invented and successful!
This Easy Sheet Pan Lamb Dinner is the perfect recipe for a weeknight, because prep and cooking is all done in one pan! You get a delicious meal and only one dish to wash!
If you like lamb here are some other recipes for you to try:
Easy Sheet Pan Lamb Dinner
- 2 1/2 pounds lamb shoulder chops, see note below
- 1 large sweet potato
- 8 red new potatoes
- 2 Tablespoons olive oil
- 2 Tablespoons chopped fresh rosemary
- 1 Tablespoon chopped fresh thyme leaves
- Salt and freshly ground pepper
- 2 large garlic cloves, sliced
- 1 pint grape or cherry tomatoes
- 8 ounces frozen green peas
- Preheat oven to 400ºF.
- Trim the large pieces of fat from the lamb and cut into 2-inch chunks.
- Peel the sweet potato and the new potatoes and cut into 2-inch chunks.
- On a large rimmed sheet pan (12x17), toss the lamb and the potatoes with the olive oil, then sprinkle the herbs over all and toss until evenly coated.
- Add salt and pepper to your liking and toss. (When I make this for my extended family I leave it off altogether and let everyone add their own. My husband loves salt and pepper, so when it's just us, I use it liberally.)
- Spread the meat and vegetables out on the tray evenly and scatter the sliced garlic on top.
- Slide this into your preheated oven and roast for 20 minutes, tossing halfway through cooking. Meat should be browned. (We like our lamb cooked medium-well. If you want your meat more rare, then start the potatoes and add the meat 5 to 10 minutes later.)
- Add the tomatoes and the peas to the sheet pan and cook for an additional 10 minutes.