lamb loin chops / lamb loin chops recipe - overhead photo of roasted lamb and veggie sheet pan meal — Makes: *6 Servings*
Per Serving: *33g Protein | 576 Cal*

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I love a sheet pan dinner. There’s just something about knowing that your whole meal can be prepped and cooked on one pan, in the oven, with little effort on your part. And this sheet pan dinner is a real showstopper. It’s high in protein, impressive enough for guests, but also secretly weeknight-friendly, and full of flavor.

My Sheet Pan Harissa American Lamb with Roasted Vegetables and Yogurt-Feta Sauce features spice-rubbed American lamb loin chops, caramelized veggies, crispy chickpeas, sweet dried apricots, briny olives, and a creamy, tangy sauce to drizzle over the top. It’s high in lean protein (thanks to the American lamb), full of fiber, packed with healthy fats, and so, so flavorful, making it the ideal choice for healthy weeknight dinners, fancy meals for special occasions, or meal prep for a busy week.

Big on Mediterranean flavors, minimal effort (and clean-up), and super healthy? Sign me up.

Why You’ll Love This High-Protein American Lamb Loin Chops Recipe

It’s healthy and balanced: American lamb is rich in high-quality, lean protein, iron, and vitamins, while the chickpeas add more protein and fiber, and the veggies add vitamins and minerals you need to keep your body in tip-top shape.
It’s a one-pan meal: The main part of the meal cooks on a sheet pan in the oven, which makes for easier cleanup.
Tons of flavor, all in one bite: This easy sheet pan meal is sweet, spicy, savory, creamy, tangy, and salty, all in one bite. If you haven’t tried American lamb before or think you don’t like it, this recipe will change your mind!
Easy but fancy: This recipe is deceptively simple, making it the ideal choice for entertaining on weekends, a special occasion dinner, or just getting a healthy dinner on the table after work one night.

lamb loin chops / lamb loin chops recipe - portion of lamb and veggies and sauce on a plate with a piece of lamb sliced

Ingredients

1 can chickpeas, drained, rinsed, and very well dried
2 medium sweet potatoes, cut into ½-inch cubes
3 large carrots, sliced on a sharp bias into ½-inch coins
1 red onion, cut into wedges
1 red bell pepper, sliced
4 tablespoons harissa paste, divided
1 tablespoon honey or maple syrup
3 tablespoons olive oil, divided
2 lb American lamb loin chops, trimmed and sliced into 1½–2-inch medallions
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼–½ teaspoon cinnamon or allspice (optional, but highly recommended)
½ teaspoon kosher salt (slightly reduced due to olives and feta)
½ teaspoon black pepper
Zest of 1 lemon
⅓ cup dried apricots, finely chopped
⅓ cup Castelvetrano or Kalamata olives, pitted and roughly chopped

Yogurt-Feta Sauce

¾ cup plain Greek yogurt (2% or whole)
3–4 oz feta cheese
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 small clove garlic
Black pepper, to taste

To Finish

¼ cup pistachios, roughly chopped (toasted, if possible)
Chopped fresh parsley, fresh oregano, fresh dill or fresh rosemary sprigs (don't use dried herbs for this)

Instructions

Preheat the oven and prep your pan: Turn on your oven and set it to preheat to 425 degrees F. Line a large sheet pan with parchment paper.
Prep the chickpeas: Place the chickpeas in a small bowl and add 1 tablespoon of olive oil, 2 tablespoons of harissa, a pinch of salt, and the honey or maple syrup. Toss to combine.
Add the veggies to the sheet pan: Place the sweet potatoes, carrots, red onion, and bell pepper to the sheet pan. Drizzle 1 tablespoon of olive oil over the veggies and toss to coat.
Roast the chickpeas and vegetables: Add the seasoned chickpeas to the sheet pan with the vegetables and place the sheet pan in the preheated oven. Roast for about 20 minutes, or until the vegetables start to soften and the chickpeas start to get lightly toasty.
Prep the American lamb: While your vegetables and chickpeas are roasting, mix together the remaining 2 tablespoons of harissa, remaining 1 tablespoon of olive oil, minced garlic cloves, ground cumin, smoked paprika, ground coriander, cinnamon or allspice, salt, pepper, and lemon zest until it forms a thick paste. Using a brush or your hands, coat each side of the American lamb medallions with the mixture.
Add the American lamb to the pan: Once the veggies and chickpeas are roasted, pull the pan out of the oven and nestle the American lamb medallions on the pan, making sure they make direct contact with the bottom of the pan. Sprinkle dried apricots over the top of everything.
Finish roasting your meal: Place the pan back into the oven and roast for about 15-20 more minutes, flipping the American lamb once about halfway through. Cook until the internal temperature of the medallions measure 145 degrees F on a meat thermometer, remove the pan from the oven, and then let it rest for 3-5 minutes at room temperature.
Make the sauce: While the American lamb roasts, add the yogurt, feta, olive oil, lemon juice, garlic, and black pepper to the bowl of a blender or to a medium bowl. Blend well until smooth with a high-speed blender or immersion blender. Taste and adjust seasonings if needed.
Finish the dish and serve: Scatter the olives over everything, drizzle or dollop sauce on top, sprinkle with pistachios and chopped herbs and serve. Enjoy!

Nutrition Information (Per Serving - Makes 6 Servings)

Calories: 576
Protein: 33g
Carbs: 27g
Fat: 37g

Food Safety Note

USDA recommends the following time and temperature parameters for American lamb:
Cook to an internal temperature of 145 degrees F, followed by a 3-minute rest before serving.

lamb loin chops / lamb loin chops recipe - portion of lamb, veggies, and sauce on a plate garnished with herbs

Helpful Tips for the Best Sheet Pan Meals

Don’t skip drying the chickpeas! That’s the secret to getting them crispy.
Don’t overload the pan. If you can’t fit everything on one sheet pan, divide it between two sheet pans.
You can also “chop” dried fruit in the food processor for an easier, mess-free experience.

Swaps & Substitutions

Need to make a few changes? Here’s what I’d suggest:

Swap out the veggies: Use butternut squash in place of the sweet potato, parsnips instead of carrots, or add some cauliflower florets. Just make sure that all of the vegetables on the sheet pans are about the same size so that they roast evenly.
Use a different legume: Try using white beans or lentils in place of the chickpeas. You’ll still get some protein and fiber!
Try mixing up the fruit: Swap out the dried apricots in favor of dates, dried cherries, or golden raisins. They’ll all give your meal a good balance of sweet and savory.
Make it nut-free: Leave off the pistachios or swap them out for toasted pumpkin seeds. You could also just garnish with fresh herbs!
Roast the lamb in a cast-iron skillet: Roasting the tender meat in an oven-safe skillet can give your meat a slight char that it likely won't get from a sheet pan. Sear briefly over medium-high heat and then transfer skillet to the oven to finish cooking. Make sure you still use an instant-read thermometer or other meat thermometer to test for doneness.

lamb loin chops / lamb loin chops recipe - overhead shot of the finished sheet pan meal

FAQs

It sure is! American lamb is a great protein option and also gives you vital nutrients like iron, zinc, and B vitamins. Whether you’re looking for something to break up your usual routine or want an indulgent-feeling alternative, American lamb is a great choice.
You can prep parts of the recipe ahead of time, but it’s really better to roast the American lamb right before you serve it. Prep the sauce and the vegetables up to 24 hours in advance. Then roast everything the day of for best results.
The USDA recommends cooking American lamb to an internal temperature of 145 degrees F, followed by a 3-minute rest before serving. Make sure you use a digital thermometer or other meat thermometer for best results.
Store leftovers in an airtight container in the fridge for up to 3 days. If possible, store the yogurt-feta sauce and toppings separately to keep everything fresh.
If you’re going to reheat leftovers, you can microwave it on low (in short intervals), in a low oven, or in a hot skillet. You might find that you need to add a splash of bone broth or water to keep the meat from drying out.
It sure is! It’s high in protein, makes enough for several days, and can be easily transported. Store portions in airtight containers in the fridge and remember to reheat gently so you don’t dry out the meat!

High in protein, packed with nutrients, and full of amazing flavor, this easy lamb recipe is an absolute keeper. It's an elegant dinner that feels like something you'd get at a fancy restaurant, but made in your very own kitchen.

Oven-Roasted American Lamb Loin Chops with Veggies

Yield: 6

Author: Ashley aka The Protein Snack Queen

If you’ve never cooked lamb meat before, you might not know where to start. This easy lamb loin chops recipe pairs Mediterranean flavors with veggies and a creamy yogurt sauce. Get ready to fall in love with lamb loin chops.