Sheet Pan Easter Lamb Dinner

Follow our step-by-step guide on how to make Sheet Pan Easter Lamb Dinner.

1. Step 1

   To start, grab your mini food processor and toss in two halved shallots.

2. Step 2

   Pulse them a few times—about three quick 1-second bursts—until they’re coarsely chopped.

3. Step 3

   Next, add a handful of fresh arugula, mint, and parsley to the mix.

4. Step 4

   Give it another five quick pulses until the herbs are finely chopped.

5. Step 5

   Now, scoop out half of this vibrant herb mixture into a small bowl and set it aside for later.

6. Step 6

   In the bowl with the remaining herbs, mix in four tablespoons of olive oil, one and a half teaspoons of salt, and a quarter teaspoon of black pepper.

7. Step 7

   This fragrant blend is perfect for rubbing all over the meaty parts of your lamb.

8. Step 8

   Stand the two racks of lamb upright on a plate, interlacing the bones to support each other, and let them rest at room temperature for about an hour to soak in those delicious flavors.

9. Step 9

   While the lamb is marinating, preheat your oven to a sizzling 450°F (230°C), positioning the racks in the upper and lower thirds.

10. Step 10

    Line two large rimmed baking sheets with aluminum foil for easy cleanup.

11. Step 11

    In a large bowl, combine fingerling potatoes, baby carrots, and the remaining shallot halves.

12. Step 12

    Drizzle in two tablespoons of olive oil, sprinkle with one teaspoon of salt, and add half a teaspoon of black pepper.

13. Step 13

    Toss everything together until the veggies are well coated, then spread them out in a single layer on the prepared baking sheets.

14. Step 14

    Pop the vegetables into your preheated oven and roast them for about 15 minutes, or until they start to brown and become tender.

15. Step 15

    Once they’re looking good, take them out and combine them onto one baking sheet, setting them aside for now.

16. Step 16

    Don’t turn off the oven just yet! After the lamb has marinated, place the racks on the empty baking sheet.

17. Step 17

    Roast the lamb for 10 minutes, then rotate the pan.

18. Step 18

    Scatter the roasted vegetables around the lamb and continue cooking until a meat thermometer inserted into the thickest part of the lamb reads 125°F (52°C).

19. Step 19

    This should take another 10 to 15 minutes.

20. Step 20

    Once done, remove the lamb from the oven and let it rest for about 10 minutes before slicing.

21. Step 21

    While the lamb is resting, return to the bowl with the reserved herb mixture.

22. Step 22

    Stir in the remaining three tablespoons of olive oil, a splash of red wine vinegar, a pinch of crushed red pepper, and the last half teaspoon of salt.

23. Step 23

    This zesty dressing will elevate your dish! Drizzle it generously over the sliced lamb and roasted vegetables just before serving.

24. Step 24

    Enjoy the delightful flavors and the beautiful presentation of your meal!.