Mediterranean Baked Lamb Chops with Roasted Vegetables

Name: Mediterranean Baked Lamb Chops with Roasted Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 to 6 lamb loin chops; 1 acorn squash, seeded and sliced into 1/2 inch rings; 2 sweet potatoes, peeled and chopped; 3 carrots, peeled and sliced; 1 red onion, sliced; 1 whole head of garlic, minced; 1/2 cup extra virgin olive oil, divided; 2 teaspoons allspice; 2 teaspoons black pepper; 1.5 teaspoons sweet Spanish paprika; 1 teaspoon ground nutmeg; 2 tablespoons white wine vinegar; 1 tablespoon honey; Kosher salt to taste; Fresh parsley for garnish; Tahini sauce for serving

This easy sheet pan dinner combines savory lamb loin chops with sweet roasted vegetables and warm Mediterranean spices.

By Daily Recipes Book· 🌍 Mediterranean· July 24, 2026

Mediterranean Baked Lamb Chops with Roasted Vegetables

dailyrecipesbook.com

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

I love making this meal because it is simple to put together but feels fancy enough for a special evening. Using lamb loin chops means you get a hearty portion of protein that cooks very quickly, which makes this perfect for a busy weeknight. The combination of root vegetables and squash turns a beautiful golden brown as they roast in the oven.

My favorite thing about this recipe is how the warm spices like allspice and nutmeg play off the sweetness of the carrots and squash. You can easily swap in whatever vegetables you have in your crisper drawer, so feel free to experiment. Just remember to slice them into even pieces so they finish roasting at the same time.

Ingredients

4 to 6 lamb loin chops
1 acorn squash, seeded and sliced into 1/2 inch rings
2 sweet potatoes, peeled and chopped
3 carrots, peeled and sliced
1 red onion, sliced
1 whole head of garlic, minced
1/2 cup extra virgin olive oil, divided
2 teaspoons allspice
2 teaspoons black pepper
1.5 teaspoons sweet Spanish paprika
1 teaspoon ground nutmeg
2 tablespoons white wine vinegar
1 tablespoon honey
Kosher salt to taste
Fresh parsley for garnish
Tahini sauce for serving

Instructions

1
Preheat your oven to 400 degrees Fahrenheit. Season both sides of your lamb chops with salt and set them aside.
2
Microwave the acorn squash for one to two minutes to soften it. Slice the squash into half inch rings and remove the seeds.
3
In a large bowl, mix the minced garlic, half of the olive oil, one teaspoon of allspice, one teaspoon of black pepper, three quarters of a teaspoon of paprika, and half a teaspoon of nutmeg.
4
Toss the squash, sweet potatoes, carrots, and onions in this marinade until coated, then spread them onto a large sheet pan. Season with salt.
5
Add the remaining olive oil, white wine vinegar, and the rest of the spices to the bowl. Toss the lamb chops in this mixture.
6
Place the vegetable tray in the oven and roast for 15 minutes.
7
While the vegetables roast, heat a skillet over medium high heat with a drizzle of oil. Sear the lamb chops for about 3 minutes per side.
8
Remove the vegetables from the oven, add the seared lamb chops to the sheet pan, and bake everything together for another 10 minutes.
9
Drizzle honey over the pan, garnish with fresh parsley, and let the meat rest for 10 minutes before serving with a side of tahini sauce.

💡 Tips

Let the lamb rest for at least 10 minutes after cooking so the juices redistribute, which keeps the meat tender. If you have leftovers, store them in an airtight container in the fridge for up to two days and reheat them gently in a warm oven.

#high protein #gluten free #healthy #dinner #easy

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