Sheet-Pan Lamb with Garlic & Herbs
Seared lamb steaks with roasted brussels sprouts and whole garlic cloves, finished with a bright herb sauce. A weeknight take on French bistro elegance that cooks entirely on one pan in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 2 steaks, 6 oz each lamb leg steaks (or lamb chops)
- 8 oz brussels sprouts, halved
- 8 cloves garlic cloves, unpeeled
- 1.5 tbsp fresh thyme and rosemary, chopped
- 1 tbsp Dijon mustard
- 1.5 tbsp red wine or sherry vinegar
- 1 small shallot, minced
- 3 tbsp, divided olive oil
Instructions
- 1
Heat a large cast iron skillet over medium-high heat. Pat lamb steaks dry with paper towels and season with salt and pepper.
- 2
Add 1.5 tbsp oil to the skillet. Sear lamb 90 seconds per side without moving—edges should caramelize. Transfer to a plate.
- 3
Toss brussels sprouts and garlic cloves with remaining 1.5 tbsp oil, salt, and pepper. Spread on the skillet around the lamb.
- 4
Scatter chopped thyme and rosemary over everything. Roast in a 425°F oven for 10 minutes until sprouts are tender and lamb reaches 130°F.
- 5
While roasting, whisk mustard, vinegar, and minced shallot in a small bowl. Drizzle in a splash of water to loosen into a sauce.
- 6
Plate the lamb, roasted vegetables, and garlic. Spoon herb-mustard sauce over the top and serve immediately.
Tools you’ll need
- large cast iron skillet (12-inch)
- instant-read thermometer
- small bowl
- whisk
- paper towels
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