Sheet Pan Herb-Roasted Lamb Chops with Root Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy lamb chops roasted with rosemary and thyme alongside caramelized carrots and potatoes on a single sheet pan. This Mediterranean-inspired lamb recipe, ready in about 40 minutes, pairs lamb rib chops, carrots, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Know when the lamb is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with foil. In a large bowl, toss 3 medium peeled and 1-inch chopped carrots and 1 lb halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp chopped fresh thyme. Spread vegetables evenly on the sheet pan.
  2. Step 2: In the same bowl, combine 8 lamb rib chops with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, and 1 tsp lemon zest. Rub herbs and oil all over the lamb.
  3. Step 3: Nestle the seasoned lamb chops among the vegetables on the sheet pan.
  4. Step 4: Roast everything in the preheated oven for 20-25 minutes, turning the vegetables halfway through, until lamb reaches an internal temperature of 135°F for medium-rare and vegetables are tender and caramelized.
  5. Step 5: Remove from oven and let lamb rest for 5 minutes before serving alongside the roasted vegetables.

Related recipes