Succulent Lamb Steak and Veg Sheet Pan Meal
Succulent lamb steak pairs beautifully with vibrant roasted vegetables in this easy sheet pan meal. With tender lamb, caramelized carrots, baby potatoes, and zucchini drizzled in olive oil and garlic, every bite is a celebration of flavor. Perfect for busy weeknights or impressing guests, this dish offers a delightful combination of taste and visual appeal, all while keeping cleanup to a minimum. Gather your loved ones and enjoy a hearty meal that’s both satisfying and simple to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 lamb steaks (6 oz each)
- 2 cups baby potatoes, halved
- 1 cup carrots, chopped
- 1 cup zucchini, sliced into half-moons
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- In a bowl, combine potatoes, carrots, zucchini, garlic, olive oil, rosemary, salt, and pepper. Toss until coated.
- Season lamb steaks with salt and pepper on both sides.
- Spread veggies on one side of the sheet pan; place lamb steaks on the other side.
- Roast for 25-30 minutes or until lamb reaches an internal temperature of 145°F (63°C) for medium-rare.
- Let rest before serving; drizzle with pan juices.
Nutrition
- Serving Size: 1 lamb steak with vegetables (approx. 400g)
- Calories: 510
- Sugar: 3g
- Sodium: 590mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 80mg