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!
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Sheet Pan Easter Dinner with Rack of Lamb, Smashed Potatoes, French Green Beans, and Rainbow Carrots
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.
So make Easter lamb with all the sides included, in one sheet pan. 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.
Why you’ll love this Lamb Easter Dinner recipe:
- ONE PAN: This one pan dinner makes cooking and cleaning on the holidays extra easy.
- PERFECT SIZE: Make the right amount of food for a small family so nothing goes to waste.
- EASTER LAMB: Lamb is the perfect thing to serve on Easter, and this is such a simple way to make it.
How to make a Lamb Easter Dinner on One Pan!
You can jump to the recipe card for full ingredients & instructions!
- 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.
Check it out!
Sheet Pan Easter Dinner with Ham
Be sure to also check out our One Pan Easter Dinner for 4 with Brown Sugar Ham! The possibilities are endless.
See the Recipe
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.
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.
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 Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Sheet Pan Easter Dinner with Lamb
Equipment
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.
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.
Did you make this? Leave a comment!
