• Preheat your oven to 400 degrees F.

Marinate the herb lamb chops

• Score the fat cap on the lamb chops with a sharp knife and season both sides with kosher salt and black pepper.
• 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 
• Combine the potatoes, cream, parmesan, garlic, and salt in a large microwave-safe bowl.
• Microwave the potatoes for 4-5 minutes, or until the potatoes are softened all the way through. 
• 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.
• Add this to a corner of the sheet pan and add the microwaved potatoes to the boat.
• Top with the grated cheddar.
• Make the roasted root vegetables 
• Combine the carrots, parsnips, beets, olive oil, garlic, rosemary, and salt in a large bowl. 
• Add the root vegetables to another corner of the sheet pan.
• 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)

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

Cook the lamb

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