Sheet Pan Mediterranean Lamb Chops
Juicy lamb loin chops marinated in a garlicky herb and olive oil mixture roast alongside cherry tomatoes and zucchini for a stunning Mediterranean feast. It is an impressive dinner that looks like it took hours but comes together effortlessly on a single sheet pan.
Herb-marinated lamb chops roasted with cherry tomatoes and zucchini on one pan for an impressive Mediterranean dinner.
Nutrition per serving
Ingredients
Protein
Vegetables
Fat
Seasoning
Instructions
Marinate the Lamb
Combine 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper in a small bowl. Rub this mixture all over the lamb chops and let them marinate at room temperature for at least 10 minutes while you prepare the vegetables.
Prep the Vegetables
Preheat the oven to 425 degrees F and line a large sheet pan with aluminum foil. Toss the cherry tomatoes and zucchini half moons with the remaining 2 tablespoons of olive oil, salt, and pepper, then spread them across the sheet pan.
Roast Together
Nestle the marinated lamb chops among the vegetables on the sheet pan. Roast for 18 to 20 minutes for medium doneness, or until a thermometer inserted into the thickest part reads 145 degrees F. The tomatoes should be blistered and bursting.
Rest and Plate
Transfer the lamb chops to a cutting board and tent loosely with foil. Let them rest for 5 minutes before serving to allow the juices to redistribute. Plate with the roasted vegetables and spoon over the pan juices.
Substitutions
Common mistakes
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