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Sheet Pan Herb Roasted Lamb Chops with Mint Chimichurri

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A quick and easy sheet pan dinner featuring herb-roasted lamb chops paired with a fresh, zesty mint chimichurri sauce. Perfect for busy weeknights or elegant dinner parties.

Ingredients

Scale
  • 8 bone-in rib or loin lamb chops, about 1 inch thick
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves, stripped
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt and black pepper to taste
  • For the Mint Chimichurri:
  • 1 cup fresh mint leaves, finely chopped
  • 1/2 cup fresh parsley, chopped (flat-leaf preferred)
  • 2 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 1 small shallot, minced
  • 1 small garlic clove, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt to taste

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, combine rosemary, thyme, minced garlic, about 1 teaspoon salt, and freshly cracked black pepper. Stir in 2 tablespoons olive oil to form a paste.
  3. Pat the lamb chops dry with paper towels. Rub the herb paste generously on both sides of each chop, including under the edges. Let sit at room temperature for 10 minutes.
  4. Arrange the chops in a single layer on a rimmed sheet pan, leaving space between each piece. Drizzle the remaining 1 tablespoon olive oil over the chops.
  5. Roast in the oven for 12-15 minutes, flipping halfway through. Use a meat thermometer to check doneness: 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  6. While the lamb roasts, whisk together mint, parsley, shallot, garlic, red wine vinegar, olive oil, red pepper flakes (if using), and a pinch of salt in a bowl. Adjust seasoning to taste.
  7. Transfer the chops to a plate and cover loosely with foil. Let rest for 5-7 minutes.
  8. Serve the lamb chops drizzled generously with the mint chimichurri sauce.

Notes

Pat lamb dry before seasoning for a better sear. Do not overcrowd the pan to ensure even cooking. Use a meat thermometer for perfect doneness. Let lamb rest after roasting to retain juices. Fresh herbs are essential for the chimichurri; dried herbs will not provide the same flavor. Chimichurri can be made ahead and stored up to one week in the fridge. Leftover lamb tastes better the next day when reheated gently.

Nutrition

Keywords: lamb chops, sheet pan dinner, herb roasted lamb, mint chimichurri, easy lamb recipe, quick dinner, gluten-free, dairy-free

Find it online: https://elvafood.com/sheet-pan-herb-roasted-lamb-chops-with-mint-chimichurri-easy-recipe/