While I only wanted 2 servings of the lamb, I made extra vegetables so there would be leftovers for another meal. The vegetables are a great addition to a salad.
1 lb green beans trimmed
6 rainbow carrots trimmed and sliced in half
1 large yellow bell pepper, seeded and cut into thin slices
4 tablespoons olive oil, divided
6–8 sprigs rosemary, leaves stripped from stems and coarsely chopped
3 large cloves garlic, grated
1/4 cup lemon juice, divided
Salt and pepper
2 lamb chops (about 6 1/2 oz each)
1 tablespoon Dijon mustard
4 teaspoons seasoned panko crumbs
2 tablespoons capers
Position a rack in the upper third of the oven; preheat to 475°F.
In a large bowl, toss the green beans, carrots, and peppers with 3 tablespoons olive oil, half the rosemary, 2 garlic, and 3 tablespoons lemon juice; season with salt and pepper.
Spread the vegetables in a single layer on a foiled lined baking sheet. Roast 12 to 15 minutes.
In a small bowl, whisk the mustard, 1 tablespoon olive oil, the remaining rosemary, the remaining garlic, and the lemon juice; spread the mixture all over the lamb chops.
Sprinkle with panko crumbs,
Place the lamb chops on the baking sheet with the vegetables and roast for 15 minutes.
Transfer the vegetables to a serving platter, add the lamb and sprinkle all with the capers. Serve immediately.
Anne R Kornow
January 13, 2021 at 11:48 am
I like the idea of sheet pan dinners, and this one looks yummy. Having enough extra vegetables for another meal is a great idea.
For the Love of Cooking
January 13, 2021 at 12:03 pm
I just roasted a bunch of veggies for dinner last night too. The lamb looks & sounds tasty.
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January 18, 2021 at 8:14 pm
Very nice meal. Thanks.
January 18, 2021 at 8:34 pm
so glad you liked this recipe and let me know.