Mediterranean Lamb Chops & Couscous Sheet-Pan Dinner
This Mediterranean Lamb Chops & Couscous Sheet-Pan Dinner is SO EASY! Juicy lamb chops and colorful veggies roast together for a vibrant, flavorful weeknight meal.
Servings: 4 servings
Ingredients
- 8 pieces Lamb Chops about 1 inch thick
- 4 cups Vegetable Broth low-sodium
- 1 cup Couscous regular or whole wheat
- 1 pint Cherry Tomatoes halved
- 1 medium Zucchini sliced
- 2 pieces Bell Peppers 1 red and 1 yellow, chopped into bite-sized pieces
- 1 medium Red Onion cut into wedges
- 3 cloves Garlic minced
- 1 tablespoon Olive Oil for lamb chops
- 1 tablespoon Olive Oil for vegetables
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- to taste Salt for seasoning
- to taste Black Pepper for seasoning
- 2 tablespoons Fresh Parsley finely chopped, for garnish
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 400°F (200°C). Prepare vegetables: halve cherry tomatoes, slice zucchini, chop bell peppers, cut red onion into wedges, and mince garlic cloves.
Step 2: Season the Lamb Chops
- Place lamb chops in a mixing bowl. Drizzle with 1 tablespoon olive oil, sprinkle with dried oregano, ground cumin, salt, and pepper. Rub seasoning thoroughly into the meat and set aside to marinate.
Step 3: Toss the Vegetables
- In a large bowl, combine cherry tomatoes, zucchini, bell peppers, red onion, and minced garlic. Drizzle with remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
Step 4: Arrange on the Sheet Pan
- Spread seasoned vegetables evenly on the rimmed sheet pan. Nestle lamb chops among the vegetables, spacing them out for proper roasting.
Step 5: Roast
- Roast in the preheated oven for about 20-25 minutes, turning lamb chops once halfway through. Use a meat thermometer for preferred doneness: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Step 6: Cook the Couscous
- While roasting, bring 4 cups vegetable broth to a boil in a medium saucepan. Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Fluff couscous with fork to separate grains.
Step 7: Plate and Garnish
- Remove lamb chops and vegetables from oven. Serve over couscous and sprinkle generously with fresh chopped parsley.
Equipment
- Baking Sheet
- Medium Saucepan
- Mixing Bowl
- Sharp Knife
- Cutting Board
- Tongs or spatula
- Meat Thermometer (optional)
Notes
- Use a meat thermometer to ensure perfectly cooked lamb chops and avoid toughness.
- Cut vegetables into similar sizes to ensure even roasting and caramelization.
- Fluff couscous gently after cooking to prevent clumping and maintain light texture.
- Feel free to swap vegetables seasonally for varied flavors and textures.
- Leftovers can be refrigerated up to 3 days or frozen for 2 months; reheat gently to retain moisture.