By Becky Hardin
Published Mar 30, 2021
This sheet pan Easter dinner means you can make a holiday meal that is beautiful, delicious, AND easy. The recipe includes lamb chops, green beans, smashed potatoes, and carrots, all made in one pan!
I’m a big fan of one pan dinners, especially on holidays! It’s never been easier to make a full Easter dinner than it is with this recipe.
This sheet pan Easter dinner includes savory lamb chops, smashed potatoes, beautiful rainbow carrots, and French green beans. It serves a small family up to four people and it’s so delicious!
If you prefer pork, try this Sheet Pan Dinner with Ham instead.
Ingredients1x2x3x
For the Herb Lamb Chops
- ▢ 1 rack Frenched Lamb Chops see notes
- ▢ 1 tablespoon olive oil
- ▢ 2 garlic cloves minced
- ▢ 1 teaspoon minced sage leaves
- ▢ 1 teaspoon minced thyme leaves
For the Smashed Potatoes
- ▢ 1 pound miniature potatoes
- ▢ 1 tablespoon olive oil
- ▢ 1 teaspoon kosher salt
For the Rainbow Carrots
- ▢ 4-6 large or 10-12 small rainbow carrots
- ▢ 1 teaspoon olive oil
- ▢ ½ teaspoon kosher salt
For the Green Beans
- ▢ 1 pound green beans ends trimmed
- ▢ 1 teaspoon olive oil
- ▢ ½ teaspoon kosher salt
Instructions
For the Lamb Chops
- Preheat your oven to 425F. Score the fat cap of the lamb chops in a crosshatch pattern and season it generously with salt and pepper.
- In a small bowl, combine the olive oil, garlic, sage, and thyme. Rub the mixture over the lamb and set it aside to marinate while you make the sides.
For the Smashed Potatoes
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-14 minutes, or until the potatoes are fork tender.
- Remove the potatoes from the water and pat them dry on a towel (be careful, they’re hot). Gently smash the potatoes with a potato masher (or the flat side of a cup). Place the smashed potatoes on the sheet pan (try to make sure they don’t take up more than ¼ of the sheet pan) and drizzle them with olive oil and sprinkle with salt.
- Bake for 10 minutes while you prepare the other sides.
For the Roasted Carrots
- Combine the carrots, olive oil, and salt in a small bowl and set aside until ready to use.
For the Green Beans
- Combine the green beans, olive oil, and salt in a small bowl and set aside until ready to use.
Roast It All Together
- Add the carrots and green beans to the sheet pan, making sure it’s not overcrowded– if it is, you may need to use two sheet pans.
- Wrap the exposed bones of the lamb with aluminum foil and place it fat side up on the sheet pan. Bake for 15 minutes, then turn the heat down to 350F and bake for an additional 10 minutes, or until your desired doneness.
- Remove the sheet pan from the oven and cover it with foil. Allow the lamb to rest for 10 minutes before slicing.
Equipment
- Baking Sheet
Becky’s Tips
- I recommend using a meat thermometer to ensure the lamb comes out the perfect temperature. Cook it to 120F and allow it to rise to 130F while resting for medium!
- Frenched lamb chops have the meat removed from the tips of the bones— they’re great for presentation and delicious! They’re available at most grocery stores but if you don’t see them, ask the butcher.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make a Lamb Easter Dinner on One Pan!
- Begin by making the savory marinade for the lamb chops, and let them marinate while you prepare the other foods.
- Boil the potatoes just until tender. Pat them dry and then gently smash them. Place them on the sheet pan and cook for 10 minutes.
- While the potatoes cook, prepare the green beans and carrots by tossing each with olive oil and salt.
- Arrange everything on the sheet pan without overcrowding. Wrap the bone of the lamb with aluminum foil.
- Bake everything for 15 minutes at 425F, then turn the heat down to 350F and continue cooking for another 10 minutes.
- Remove the pan from the oven, cover it with foil, and let everything rest. The lamb should rest for 10 minutes before slicing and serving. This gives it time to come to the desired temperature.
Tips!
- You might want to use two sheet pans to avoid overcrowding the food, although it can be made with one large pan.
- Cook the lamb to an internal temperature of 120F, then let it rest until the temperature rises to 130F.
- You can use a potato masher or the side of a glass to smash the potatoes.
What kind of lamb should I use?
I recommend using Frenched lamb chops for this recipe. That just means the fat/meat has been removed from the tips of the rib bones.
These are readily available at most grocery stores. Buying them pre-cut is much easier than buying a full rack of lamb!
What should I serve with Easter lamb?
A traditional Easter dinner typically features lamb with a few vegetables side dishes. This sheet pan recipe has it all in one, with three sides (one potato dish and two other veggies).
Consider adding bread to the meal with these make ahead yeast rolls or buttermilk biscuits .
What spices and herbs go with lamb?
For this Easter lamb recipe, we’re using a mixture of garlic, sage, and thyme. It creates a beautiful savory flavor and complements the other dishes.
You could also use rosemary, oregano, or other herbs you have on hand if you prefer.
This sheet pan Easter lamb dinner is the perfect easy holiday recipe you’ve been looking for. Add your favorite Easter dessert for something sweet after dinner.
More Easter Dinners I Love
Rack of Lamb with Mint Yogurt Sauce
Prime Rib Roast
Honey Glazed Ham Recipe (Baked)
Pineapple Ham (Spiral Ham Recipe)
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Sheet Pan Easter Dinner with Lamb
Equipment
- Baking Sheet
Ingredients
For the Herb Lamb Chops
- 1 rack Frenched Lamb Chops see notes
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon minced sage leaves
- 1 teaspoon minced thyme leaves
For the Smashed Potatoes
- 1 pound miniature potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
For the Rainbow Carrots
- 4-6 large or 10-12 small rainbow carrots
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
For the Green Beans
- 1 pound green beans ends trimmed
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
Instructions
For the Lamb Chops
- Preheat your oven to 425F. Score the fat cap of the lamb chops in a crosshatch pattern and season it generously with salt and pepper.
- In a small bowl, combine the olive oil, garlic, sage, and thyme. Rub the mixture over the lamb and set it aside to marinate while you make the sides.
For the Smashed Potatoes
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 12-14 minutes, or until the potatoes are fork tender.
- Remove the potatoes from the water and pat them dry on a towel (be careful, they’re hot). Gently smash the potatoes with a potato masher (or the flat side of a cup). Place the smashed potatoes on the sheet pan (try to make sure they don’t take up more than ¼ of the sheet pan) and drizzle them with olive oil and sprinkle with salt.
- Bake for 10 minutes while you prepare the other sides.
For the Roasted Carrots
- Combine the carrots, olive oil, and salt in a small bowl and set aside until ready to use.
For the Green Beans
- Combine the green beans, olive oil, and salt in a small bowl and set aside until ready to use.
Roast It All Together
- Add the carrots and green beans to the sheet pan, making sure it’s not overcrowded– if it is, you may need to use two sheet pans.
- Wrap the exposed bones of the lamb with aluminum foil and place it fat side up on the sheet pan. Bake for 15 minutes, then turn the heat down to 350F and bake for an additional 10 minutes, or until your desired doneness.
- Remove the sheet pan from the oven and cover it with foil. Allow the lamb to rest for 10 minutes before slicing.
Notes
- I recommend using a meat thermometer to ensure the lamb comes out the perfect temperature. Cook it to 120F and allow it to rise to 130F while resting for medium!
- Frenched lamb chops have the meat removed from the tips of the bones— they’re great for presentation and delicious! They’re available at most grocery stores but if you don’t see them, ask the butcher.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
