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Sheet Pan Easter Dinner
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
Elevate your Easter dinner with spring freshness and Christmas elegance: roasted racks of lamb, carrots, fingerling potatoes, and fresh herbs on one sheet pan.
Ingredients:
  • 5 medium shallots, halved, divided
  • 1 cup baby arugula
  • 0.5 cup loosely packed fresh mint leaves
  • 0.5 cup loosely packed flat-leaf parsley
  • 9 tablespoons olive oil, divided
  • 3 teaspoons kosher salt, divided
  • 0.75 teaspoon ground black pepper, divided
  • 2 (1 1/2) pounds rack of lamb, trimmed and frenched
  • 1.5 pounds fingerling potatoes, halved lengthwise
  • 1 pound tri-colored baby carrots
  • 2 tablespoons red wine vinegar
  • 0.25 teaspoon crushed red pepper
Instructions:
  • Combine shallots in a mini food processor and pulse until coarsely chopped, using three 1-second pulses. Add arugula, mint, and parsley, then pulse until herbs are chopped, using five 1-second pulses. Transfer half of the herb mixture to a small bowl and set aside the rest for serving.
  • Massage the herb mixture with 4 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper onto the lamb racks, ensuring every meaty part is covered. Place the lamb racks upright on a plate, intertwining the bones to support each other. Allow the lamb to rest at room temperature for 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C) with racks positioned in the upper and lower thirds, then line two large rimmed baking sheets with aluminum foil.
  • Toss potatoes, carrots, and remaining shallot halves in a bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them evenly on the baking sheets.
  • Roast the vegetables in the preheated oven until golden brown and nearly soft, approximately 15 minutes. Transfer all the vegetables onto a single baking sheet and set aside. Keep the oven on.
  • After marinating the lamb, arrange the lamb racks on a baking sheet.
  • - Roast the lamb in the preheated oven for 10 minutes, then scatter the vegetables around it, rotating the pan. Continue cooking until the lamb reaches an internal temperature of 125°F (52°C), about 10-15 minutes more. - Remove from the oven and let the lamb rest for 10 minutes before slicing.
  • Mix the remaining olive oil, vinegar, red pepper, and remaining salt into the reserved herb mixture. Gently drizzle the mixture over the lamb and vegetables.

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