December 10, 2018

Sheet Pan Lamb Dinner


Recipe Provided By
"Platings and Pairings"
Prep Time


Cook Time


Total Time

-- min



Sheet pan with lamb roast and roasted vegetables


  • 2.5 pounds boneless leg of American Lamb 
  • 1 tablespoon Dijon mustard 
  • 2. teaspoons chopped fresh rosemary 
  • 1 teaspoon dried oregano 
  • 1 teaspoon salt, divided 
  • 1/2  teaspoon onion powder 
  • 1/2   teaspoon black pepper 
  • 12 petite white potatoes, halved 
  • 1  ted onion, cut into wedges 
  • 1  pound of items from olive bar (black and green olives, cherry pepper, 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 


One hour prior to cooking remove the American lamb from fridge.  

Preheat oven to 375 degrees F.  

Arrange potatoes, red onion, olive bar items, tomatoes and sliced lemon on a rimmed sheet pan.  Drizzle with olive oil and 1/2 teaspoon salt.  Toss to combine.  

Combine 1/2 teaspoon salt, with Dijon mustard, rosemary, oregano, onion powder and black pepper.  Rub the mixture over the American lamb roast.  

Roast until an instant-read thermometer registers 135 degrees F for medium rare, or 145 degrees F for medium. Transfer the American Lamb to a cutting board and let it rest for 10 minutes before carving.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

raw recipes ingredients
sliced lamb in a bowl with lemon wedges and rosemary sprigs
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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