The traditional lamb is a must on every Easter table in France. And although it usually presents itself in the form of a glorious Gigot d’Agneau (roasted leg of lamb), you’ll find that variations are totally acceptable nowadays. So since I like to keep holidays stress-free (and sheet pan recipes seem to be all the rage this year), I decided that a one-pan-lamb-and-all-the-Easter-fixings would be my choice for this holiday.
This One-Pan Garlic Lamb Chops with Potatoes and Carrots recipe is quick to assemble and -bonus! – a snap to clean too. Lamb, a fair amount of garlic (of course), potatoes, carrots and herbs all meet in one pan to make this nifty feast. The only prep that is required is to poke the lamb chops with garlic slivers and let them rest for two hours in a quick marinade – two little steps that impart big flavor!
During the 1 hour cooking time (where you can tend to other matters in the meantime), the lamb chops turn out garlicky, juicy and surrounded by golden edges. The potatoes get perfectly crisp and finish their sizzling in the lamb juice. The carrots get utterly tender and burst with flavor.
One-pan, easy clean-up and big flavors. Do I need anything else to convince you?
- This is an easily resizeable recipe. You can prepare only two lamb chops (for a perfect dinner for two) or double – or even triple – the number of lamb chops to feed a large crowd (as long as it all fits onto one pan). The amount of potatoes and carrots can vary accordingly. The cooking time always remains the same.
- For the potatoes, I used Red, Yellow and Blue Creamer Potatoes.
- Aside from carrots, you can add (or substitute with) sweet potatoes, rutabagas, parsnips, turnips or beets.
4 shoulder lamb chops
1 garlic head
4 sprigs rosemary
3-4 medium carrots, peeled and roughly chopped
1.5 lb (680g) baby potatoes (ie. creamer), halved
1 tsp salt, divided
1 tsp fresh ground black pepper, divided
4 tbsp (60ml) Extra-virgin olive oil
2 hours before you start cooking, slice the garlic head in half crosswise. Reserve one half. Separate and peel the other half and finely chop those garlic cloves. Stem and chop 2 sprigs of rosemary (keep the other 2 whole sprigs aside). Place the lamb chops on a cutting board, pat them dry with paper towel and slice small cuts into them (4-5 cuts/chops). Insert a thin slice of garlic into each cut. Place the chops in a shallow dish, with 2 tbsp of olive oil, half the amount of the chopped garlic, half the amount of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Rub the marinade all over to make sure the lamb is evenly coated. Cover with remaining 2 sprigs of rosemary. Cover with plastic film and set aside to marinate for 2 hours (at room temperature).
Pre-heat your oven to 450F (232C), with a rack in the middle.
In a large mixing bowl, combine the baby potatoes and carrots with 2 tbsp of olive oil, the rest of the chopped garlic, the rest of the chopped rosemary, ½ tsp salt, ½ tsp black pepper. Toss to coat evenly and transfer to a large rimmed baking sheet. Add the whole half of the garlic head (cut side down). Roast until tender for about 30 minutes (tossing the potatoes and carrots half-way (at the 15 minute mark) with a spatula, so they don’t get stuck to the bottom of the pan.
Nestle the lamb chops in the pan and cook for 30 more minutes (or 35 to 40min if you like your lamb a little more well done).
When ready, take the pan out of the oven and carefully unpeel the halved garlic head from the pan with a spatula and squeeze out the cloves. Serve each lamb chop with potatoes, carrots and a few roasted garlic cloves on top.
If you try this One-pan Garlic Lamb Chops with Potatoes and Carrots recipe let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!