Sheet-Pan Cumin Lamb Chops with Charred Veg
Xinjiang-style lamb chops coated in cumin and chili flakes, roasted on one sheet pan with tomatoes, peppers, and greens. Charred edges, tender meat, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs lamb chops (8–12 pieces, about 1.5 inches thick)
- 1.5 tbsp ground cumin
- 1 tsp red chili flakes
- 8 oz cherry tomatoes
- 2 medium green bell peppers, cut into 2-inch pieces
- 2 cups mixed salad greens
Instructions
- 1
Preheat oven to 450°F. Pat lamb chops dry with paper towels.
- 2
Mix cumin, chili flakes, salt, and pepper. Coat both sides of each lamb chop generously.
- 3
Arrange lamb chops on a sheet pan. Toss tomatoes and peppers with olive oil, salt, and pepper; scatter around the lamb.
- 4
Roast for 12–14 minutes. Lamb should have a charred crust; internal temp 130–135°F for medium-rare.
- 5
Divide salad greens between two plates. Top with roasted lamb chops, tomatoes, and peppers.
- 6
Drizzle any pan juices over the top. Serve immediately.
Tools you’ll need
- sheet pan (18 x 13 inch)
- instant-read thermometer
- paper towels
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