Sheet-Pan Lamb with Roasted Potatoes & Asparagus
A French-inspired one-pan dinner: seared lamb leg steaks with garlic and herbs, surrounded by crispy potatoes and tender asparagus. Ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks (about 10 oz each) lamb leg steaks (1.5 inches thick)
- 1 lb baby potatoes, halved
- 8 oz asparagus, trimmed
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- ½ whole lemon
Instructions
- 1
Heat oven to 425°F. Toss potatoes with 1.5 tbsp oil, salt, and pepper; spread on a sheet pan. Roast for 10 minutes.
- 2
Pat lamb steaks dry. Season generously with salt, pepper, and minced garlic on both sides.
- 3
Heat 1.5 tbsp oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear lamb 2 minutes per side without moving—edges should look golden, center stays pink.
- 5
Push potatoes to the side of the pan. Add lamb steaks, asparagus, and thyme sprigs. Roast until lamb reaches 135°F internal temp, about 8 minutes.
- 6
Squeeze lemon juice over everything. Rest 2 minutes, then serve hot.
Tools you’ll need
- sheet pan (18 x 13 inch)
- 12-inch heavy skillet (cast iron or stainless steel)
- instant-read meat thermometer
- tongs
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