Sheet Pan Herb-Roasted Lamb with Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender herb-roasted lamb paired with crispy chickpeas and aromatic Mediterranean spices, all roasted together on one pan. This Mediterranean-inspired lamb recipe, ready in about 45 minutes, pairs bone-in lamb shoulder chops, canned chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 30 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Add 4 bone-in lamb shoulder chops and 1.5 cups drained and rinsed canned chickpeas to the bowl. Toss well to coat everything evenly.
  3. Step 3: Spread the lamb chops and chickpeas on a large rimmed baking sheet in a single layer.
  4. Step 4: Roast for 25-30 minutes until the lamb reaches an internal temperature of 145°F for medium-rare and the chickpeas are golden and crispy on the edges.
  5. Step 5: Remove from oven and let lamb rest for 5 minutes before serving alongside the roasted chickpeas.

Frequently asked questions

How long does Sheet Pan Herb-Roasted Lamb with Chickpeas take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Herb-Roasted Lamb with Chickpeas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in lamb shoulder chops from drying out.

Can I substitute ingredients in Sheet Pan Herb-Roasted Lamb with Chickpeas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Herb-Roasted Lamb with Chickpeas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Herb-Roasted Lamb with Chickpeas?

Mediterranean lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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