Sheet Pan Lamb, Chorizo & Morcilla
Spanish roasted lamb with chorizo and blood sausage, finished hot with olive oil and salt. Sheet-pan dinner that feels restaurant-worthy in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
satisfyingrusticspanishlambcrispytenderjuicyweeknight
Ingredients
- 1 lb lamb chops or shoulder, cut into 2-inch pieces
- ½ lb chorizo, cut into 1-inch rounds
- ½ lb morcilla (blood sausage), cut into 1-inch rounds
- 4 cloves garlic cloves, smashed
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 3 tbsp olive oil
- 2 wedges lemon wedges
Instructions
- 1
Heat oven to 475°F. Pat lamb dry with paper towels.
- 2
Toss lamb, chorizo, morcilla, garlic, thyme, paprika, olive oil, salt, and pepper on a sheet pan.
- 3
Spread in a single layer. Roast until lamb edges are golden and chorizo sizzles, 18–20 minutes.
- 4
Remove from oven. Drizzle with more olive oil. Taste and season with more salt if needed.
- 5
Serve immediately with lemon wedges on the side.
Tools you’ll need
- sheet pan (18 x 13 inch)
- paper towels
- oven
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