Sheet Pan Lamb Chops & Ratatouille
Cook Time 50 minutes
Yield Serves 2-4
- 1 small eggplant, cut into ½” cubes
- 4 medium tomatoes, cut into eighths
- 1 yellow pepper, seeded and sliced
- 2 small zucchini, cut into ½” slices
- 1 small onion, sliced
- 4-6 cloves garlic, smashed
- Olive oil, as needed
- Coarse salt & freshly ground black pepper
- ⅛ cup mayonnaise
- 2 tablespoons Dijon mustard
- 8 sprigs fresh thyme, divided use
- 2 sprigs fresh rosemary, divided use
- 1 Frenched Rack of Lamb
- Soft polenta, for serving
Recipe notesThis sheet-pan recipe for lamb chops with ratatouille comes together quickly and easily, with minimal cleanup. A perfect weeknight meal.
- Preheat oven 425 degrees F.
- To a large bowl, add eggplant, tomatoes, pepper, zucchini, onion, and garlic. Add about 2 tablespoons olive oil. Toss gently to mix and coat. Lay veggies in an even layer on sheet pan; season with salt and pepper. Roast for 15 minutes.
- Season both sides of lamb with salt and pepper. Place the lamb fat side up on top of the vegetables and continue to roast for another 15 minutes.
- Meanwhile, chop 1 sprig of thyme and ½ sprig of rosemary. In a small bowl stir together mayonnaise, Dijon, and the chopped herbs. Remove pan from the oven and spread the mayonnaise mixture on top of the lamb. Place remaining herb sprigs evenly around the vegetables.
- Roast for 10 minutes or until lamb registers 140 degrees F on an instant-read thermometer for medium-rare (lamb will raise about another 5 degrees after it’s removed from the oven), and the mayonnaise mixture has turned golden brown and formed a slight crust.
- Remove lamb to a cutting board to rest for about 10 minutes. Gently stir the vegetables to redistribute the rendered juices, and taste for seasoning, adding salt and/or pepper if needed. Return vegetables to the oven while the lamb rests.
- Slice lamb into chops. Remove herb sprigs from the ratatouille before serving over soft polenta.