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Sheet Pan Easter Dinner

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Looking for the perfect small Easter dinner meal? This sheet pan Easter dinner recipe has you covered! It includes roasted lamb chops, scalloped potatoes, Brussels sprouts, and roasted root vegetables. A complete meal all made on one sheet pan!

cooked sheet pan easter dinner with carved lamb chops.

If your looking to keep things small this Easter I have you covered with this delicious sheet pan Easter dinner recipe.

You get all the delicious flavor of Easter but the ease of doing it on just one single sheet pan. It’s so easy!

Because I’m a huge lamb lover I opted to use lamb chops for this recipe and pair it with cheesy scalloped potatoes, Brussels sprouts, and roasted root vegetables. It’s a perfect spring pairing!

If you’re not a big fan of lamb you could easily substitute it with a spiral cut ham for a quick and easy protein swap.

The thing I love the most about this dish is that it gives me all the flavors and options a big family gathering meal without all the hassle of cleanup. JUST ONE SHEET PAN!

rare roasted lamb chops on a white plate.

How to cook Easter dinner on a sheet pan?

This recipe makes me so happy because it’s takes all the stress out of trying to throw together a holiday meal.

For this sheet pan meal I’m giving you 4 delicious recipes that round out the perfect holiday meal:

  • Frenched rack of lamb
  • Cheesy scalloped potatoes
  • Roasted root vegetables
  • Roasted Brussels sprouts

The biggest tip for making this recipe – read all the instructions before you start the cooking process.

First you’ll marinate the lamb in fresh herbs and garlic and let that sit while you prepare the other dishes.

Since scalloped potatoes can take a while to bake I pop them in the microwave a bit before baking to really help speed up this process. I also add the roasted root vegetables into the oven at the same time because they can take awhile to cook. Especially, since I used carrots, parsnips, and red baby beets.

After that you’ll add your Brussels sprouts and finally your marinated rack of lamb.

It’s a pretty simple process that just relies on timing.

I also think it’s really important to have a good rimmed sheet pan and heavy duty foil for this recipe.

uncooked sheet pan easter dinner.

What is Frenched rack of lamb?

Frenched rack of lamb is where they have already cut the fat off around the bone and then scraped the bone free of any remaining fat and meat.

Most lamb racks are sold naturally this way BUT occocialy you can find them without being Frenched.

Typically, you can ask the butcher of the grocery store to French the rack so you’re not forced to do it at home.

rare roasted lamb chop on a sheet pan.

Can I use ham instead?

Yes, but you’ll have to switch up the cooking a bit.

If you want to use small spiral sliced ham you’ll want to bake it covered at 350 degrees F. for about an hour before you add on the remaining ingredients.

You can also do the same process but instead of adding lamb at the remaining step you can add on thick slices of ham to warm in the oven while the remaining ingredients bake.

a plate with lamb chops, roasted vegetables, brussels sprouts, and scalloped potatoes.

What other changes can I make to this sheet pan Easter dinner?

You can easily switch up some of the vegetables and I talked about in the above section on swapping out the lamb for ham.

The biggest thing you’ll have to remember is to adjust cooking times for any modifications you make to the original recipe.

cooked sheet pan easter dinner.

Love this sheet pan Easter dinner?

Why not try a few of my other Easter dishes!

Sheet Pan Easter Dinner

Sheet Pan Easter Dinner

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Looking for the perfect small Easter dinner meal? This sheet pan Easter dinner recipe has you covered! It includes roasted lamb chops, scalloped potatoes, Brussels sprouts, and roasted root vegetables. A complete meal all made on one sheet pan!


For the herb lamb chops

  • 1 rack Frenched Lamb Chops (see notes)
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced thyme leaves
  • 1/2 lemon, juiced

For the scalloped potatoes

  • 2 large Yukon gold potatoes, sliced thinly
  • 1/3 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • 1 garlic clove, minced
  • 1/2 teaspoon kosher salt
  • 1 cup grated cheddar cheese

For the roasted root vegetables

  • 2 large carrots, sliced
  • 1 parsnip, sliced
  • 2-3 small beets, quartered
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary, minced
  • 1 teaspoon kosher salt

For the Brussels sprouts

  • 1 pound Brussels sprouts, halved and with outer leaves removed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt


Preheat your oven to 400 degrees F.

Marinate the herb lamb chops

  1. Score the fat cap on the lamb chops with a sharp knife and season both sides with kosher salt and black pepper.
  2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, and lemon. Spread the mixture over both sides of the lamb and set it aside to marinate at room temperature while you prepare the other ingredients. 

Make the scalloped potatoes 

  1. Combine the potatoes, cream, parmesan, garlic, and salt in a large microwave-safe bowl.
  2. Microwave the potatoes for 4-5 minutes, or until the potatoes are softened all the way through. 
  3. Using aluminum foil, create a boat roughly the size of 1/4 of the sheet pan. The easiest way to create "sides" is to roll up the foil and push it tightly to create a rimmed edge. You can see an example of this in the photos above.
  4. Add this to a corner of the sheet pan and add the microwaved potatoes to the boat.
  5. Top with the grated cheddar.

Make the roasted root vegetables 

  1. Combine the carrots, parsnips, beets, olive oil, garlic, rosemary, and salt in a large bowl. 
  2. Add the root vegetables to another corner of the sheet pan.
  3. Bake the scalloped potatoes and root vegetables in the preheated oven for 15 minutes. 

Make the Brussels sprouts (while the potatoes and veggies are cooking)

  1. Combine the Brussel sprouts, olive oil, and salt in a small bowl. 
  2. Add the Brussels sprouts to another corner of the sheet pan. 

Cook the lamb

  1. Wrap the exposed lamb bones with foil (so they don’t burn) and add it to the last quarter of the sheet pan.
  2. Bake for 15 minutes.
  3. Turn the oven down to 350 degrees F and bake for an additional 10 minutes, or until your desired doneness.
  4. Cover the pan with aluminum foil and allow it to sit for at least ten minutes before carving. 


Most racks of lamb are sold already “Frenched” or with the meat removed from the top of the bones.

If you don’t see Frenched lamb chops, you can ask the butcher to French them for you. 

I recommend using a mandolin to slice the potatoes if you have one. You want them as thin as you can get them! 

I recommend using a meat thermometer to ensure that your lamb comes out at the correct temperature.

if you want your lamb medium, cook it to 120 degrees F and allow it to rise to 130 degrees F while it rests. 

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 865Total Fat: 53gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 156mgSodium: 1830mgCarbohydrates: 54gFiber: 9gSugar: 10gProtein: 48g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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