baked lamb chops

Sheet Pan Mediterranean Baked Lamb Chops with Root Vegetables. A special marinade with quality extra virgin olive oil, garlic and warm spices adds all the flavor. Gluten Free.

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Mediterranean Baked Lamb Chops with Root Vegetables

lamb loin chops, each

Kosher salt

Acorn Squash (if available,

garlic (about 12 to 14 cloves), peeled and minced

Private Reserve extra virgin olive oil, more if needed

tsp ground allspice, divided

tsp sweet Spanish paprika, divided

tsp ground nutmeg, divided

red onion, peeled, halved then thickly sliced

sweet potato,

peeled,

tbsp white wine vinegar

honey

parsley

Tahini Sauce Recipe (optional)

Salt lamb chops

Season lamb chops with  Kosher salt on both sides. Set aside at room temperature while you prepare the remaining ingredients.

Prepare Acorn Squash

Microwave the acorn squash for 1 to 2 minutes (this helps soften it a bit for cutting.) Handle carefully. When cool enough to handle, place acorn squash on a cutting board. Cut stem off,  and trim both ends about 1/4 inch. Cut acorn squash in half crosswise, and scoop out the seeds. Now, take each half and cut into 1/2-inch thick rings.

Make marinade

In a large bowl, combine minced garlic, extra virgin olive oil, 1 tsp allspice, 1 tsp black pepper, 3/4 tsp paprika, and 1/2 tsp ground nutmeg. Mix well. (leave rest of spices for later.)

Dip Vegetables in Marinade

Add the vegetables (sliced acorn squash, onions, sweet potatoes, and carrots)  to the marinade bowl with the garlic marinade (you may need to do this in stages.) Give them a quick toss, then transfer vegetables to a large sheet pan. Season with kosher salt.

Marinate Lamb

 To the marinade bowl, add more extra virgin olive oil. Add white wine vinegar, and the remaining spices. Mix well. Add lamb chops in and toss to coat.  Set aside to marinate.

Bake Vegetables

 Place vegetables in heated oven and bake for 15 minutes or so.

Brown Lamb then Add to Vegetable Pan. 

 When 15 minutes have passed, remove the vegetables from oven and set near you (leave oven on.) Heat a little bit of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking. Add lamb and brown on both sides (about 3 minutes per side.) Transfer lamb to the vegetable pan, and return to heated oven to bake for 10 minutes (lamb will be medium-rare to medium. Bake a little longer for medium-well.)

Drizzle with honey

When ready, remove pan from oven and immediately drizzle honey all over the lamb and vegetables. Garnish with parsley.

Let lamb chops sit for 10 minutes before serving

Serve with a side of tahini sauce, if you like.

Thanks for all of your tips and tricks to getting this right. It sounds so flavorful.

This was such a huge hit with my family.  So easy to make, healthy, delicious and will absolutely be serving it up more often.

That is one gorgeous looking meal on a pan! Love that you included tips for heating the leftovers. Thanks!

These lamb chops are seriously insane!  I am in love with the flavor.

I  made these for dinner last night and they were incredible! I already can't wait to make them again! And the veggies were perfect, too!

We love lamb chops at our house!  This recipe is so easy and so delicious!  I love how you made it into a whole meal!

I am such a sucker for sheet pan recipes, and this one looks so full of flavors! I can't wait to make this for my family!

Delicious! I love the Acorn squash "rings". Roasting vegetables in this manner always leaves them so tender, delicious, and perfect! I love eating these!

This was such a delicious dinner! Thank you for the easy recipe!

Great recipe I recommend it to everyone !!!

Tender, oven-baked lamb chops marinated in rosemary, garlic, olive oil with just a hint of lemon. Roasted lamb chops are perfect for elegant dinner parties.

Baked Lamb Chops

lamb chops

olive oil

lemon juice

garlic

rosemary

salt

black pepper

In a large, shallow glass dish, stir together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for one hour.

When ready to cook, preheat the oven to 400°F and heat a cast iron skillet over medium high heat. When heated, use tongs to transfer the lamb chops to the cast iron skillet and discard any remaining marinade.

Cook on one side for 3 minutes, flip and then immediately transfer to the oven to finish cooking. Bake in pre-heated oven until a thermometer inserted into the center reads 5 degrees below desired final temperature (4-5 minutes for 135 degrees F, which will rest up to 140°F after resting for a medium temperature).

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