This Sheet Pan Lamb Dinner makes holiday entertaining easy. Lamb is roasted with potatoes, tomatoes, lemons and olives until perfectly cooked and ready to serve.
I’m all about easy recipes that can be used for entertaining. That means recipes that cook up quickly and have minimal clean up. This Sheet Pan Lamb Dinner fits those requirements perfectly.
Even though this recipe is minimal on cook time and cleanup it’s not minimal in the flavor department. We’re loading this sheet pan up with potatoes, tomatoes, olives and a perfectly seasoned boneless leg of lamb roast.
The inspiration for this recipe came from my friends Holly & Natalie at The Modern Proper. Their stunning Sheet Pan Olive Bar Chicken recipe has the genius concept behind it of using items that you’ll find at the olive bar of your supermarket. Just grab a container and pile in your favorite offerings from the olive bar:
- Green Olives
- Black Olives
- Cherry Peppers
- Roasted Garlic
- Artichoke Hearts
- Sun Dried Tomatoes
Scoop up anything that sounds great to you! If you’re making this dish for Christmas, I’d highly suggest grabbing those green olives and cherry peppers to add to this beauty of a dish.
You’ll also want to look for a boneless leg of lamb roast that’s about 2 ½ pounds. I’ve mentioned before how I prefer cooking with American Lamb, but just to recap, here’s why I choose it over lamb from Australia or New Zealand:
- By choosing American Lamb, you’re supporting local farmers and ranchers throughout the US.
- Raising lamb in the US is a family affair with more than 80,000 family owned operations OR American Lamb is up to 10,000 miles fresher than lamb imported from Australia or NZ
- Sheep improve pasture quality by recycling vital nutrients back into the soil, minimizing erosion and encouraging plant growth.
- The majority of sheep in the states graze pastures for most of their lives.
How Long Does it Take to Roast a Boneless Leg of Lamb?
At 375-degrees, it will take 60-75 minutes for your lamb roast to cook. The exact time it takes for your lamb roast to cook will depend on a couple things:
- How well done you prefer your lamb.
- The size of your lamb roast.
The best way to determine if your lamb is cooked is by using a meat thermometer. For medium-rare lamb, your temperature should be 125°F to 130°F. For medium lamb, your temperature should be 130°F to 135°F.
Once your lamb is perfectly roasted, take it out of the oven, remove it to a cutting board and let it rest for 10 minutes. This will ensure that the juices redistribute through the meat and don’t just run out all over the place when you go to carve it up.
You’ll also want to give those potatoes, olives and tomatoes a good toss before removing them to a serving platter.
I think that this Sheet Pan Lamb Dinner is sure to impress any holiday guests! Be sure to pair it with a glass or two of great wine. For this lamb dinner, I’d suggest pairing it with a bottle of Oregon Pinot Noir.
If you have leftover lamb, it would be great in some gyros, or try it as a topping for these Gyro Bowls with Quinoa.
Wine Pairings for Lamb:
- Pinot Noir. Its bright acidity and earthy notes pair well with the richness of the lamb and the bright flavors of the olives and lemon.
- Petite Sirah is another great match. With its typical flavors of plum, raspberry, blackberries, and black pepper it lends itself wonderfully to stronger flavored meats, such as lamb.
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- Sheet Pan Lamb Dinner
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- Grilled Rack of Lamb with Pistachio Basil Pesto
- Grilled Lamb Chops with Spicy Peanut Sauce
If you loved this Sheet Pan Lamb Dinner I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Sheet Pan Lamb Recipe
Sheet Pan Lamb Dinner
- 2 1/2 pound boneless leg of lamb roast
- 1 Tablespoon dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt (divided)
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 12 petite white potatoes (halved)
- 1 red onion (cut into wedges)
- 1 pound items from olive bar (black & green olives, cherry peppers, sun dried tomatoes, roasted garlic, etc.)
- 1 pound campari tomatoes on the vine (or grape or cherry tomatoes)
- 1 lemon (thinly sliced)
- 2 Tablespoons olive oil
- Preheat oven to 375-degrees.
- Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan. Drizzle with olive oil and ½ teaspoon salt. Toss to combine.
- Combine ½ teaspoon salt, with dijon mustard, rosemary, oregano, onion powder and black pepper. Rub this mixture over the lamb roast.
- Roast until an instant-read thermometer registers 125°F to 130°F for medium rare, 60 - 75 minutes, or 130°F to 135°F for medium, 75-90 minutes. Transfer the lamb to a cutting board and let it rest for 10 minutes before carving.
I teamed up with American Lamb to bring you this post. As always, all opinions are my own.