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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
Course: Dinner
Cuisine: Mediterranean
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Lamb and Marinade
  • 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
Vegetables
  • 1 pound baby potatoes halved
  • 3 carrots sliced thick
  • 1 red onion cut into wedges

Equipment

  • Sheet Pan
  • Parchment Paper
  • Mixing Bowl

Method
 

  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.

Notes

To save time, you can marinate the lamb in the morning and use pre-cut vegetables. Add other veggies like zucchini or bell peppers if desired. Store leftovers in an airtight container for up to 3 days. Reheat in the oven to keep the lamb tender.