Sheet Pan Easter Dinner

A full Easter dinner with just 7 main ingredients and a couple of pantry staples! This sheet pan dinner tastes like all the freshness of spring with the elegance of Christmas.

Step: 1

Place 2 shallot halves in a mini food processor. Pulse until coarsely chopped, about three 1-second pulses. Add arugula, mint, and parsley; pulse until herbs are chopped, about five 1-second pulses. Transfer 1/2 of the herb mixture to a small bowl. Reserve remaining herb mixture for serving.

Step: 2

Stir 4 tablespoons olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper into the bowl with the herb mixture; rub all over meaty parts of lamb. Prop the two lamb racks up together on a plate by placing the meaty ends on the surface with the bones upright, interlacing the bones so they rest against each other. Let sit at room temperature for 1 hour.

Step: 3

Preheat the oven to 450 degrees F (230 degrees C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with aluminum foil.

Step: 4

Meanwhile, toss potatoes, carrots, and remaining shallot halves with 2 tablespoons olive oil, 1 teaspoon salt, and remaining 1/2 teaspoon black pepper in a large bowl. Arrange in an even layer on the prepared baking sheets.

Step: 5

Roast vegetables in the preheated oven until beginning to brown and almost tender, about 15 minutes. Remove from the oven and combine onto one baking sheet. Set aside until ready to use. Do not turn the oven off.

Step: 6

Once lamb has marinated, place lamb racks onto the empty baking sheet.

Step: 7

Roast in the preheated oven for 10 minutes. Rotate the pan, scatter the roasted vegetables around the lamb, and continue to cook until a thermometer inserted into the thickest part of the lamb reads 125 degrees F (52 degrees C), 10 to 15 minutes longer. Remove from the oven and let rest for 10 minutes before slicing.

Step: 8

Stir remaining 3 tablespoons olive oil, vinegar, red pepper, and remaining 1/2 teaspoon salt into the reserved herb mixture. Drizzle over lamb and vegetables.

Per Serving: 666 calories; protein 25.8g; carbohydrates 34.1g; fat 47.9g; cholesterol 95.2mg; sodium 1107.7mg.

Preparing your meal in advance can be extremely enjoyable that you do it with your favorite music in the yard , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your kitchen cupboard and utensils to your ingredients . Be sure to list the ingredients in the process of it , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the correct dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, such as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner foods are a likely for all of home chef.