Sheet Pan Easter Dinner

1. 1

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

2. 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 this all over the meaty parts of the lamb. Prop the two lamb racks together on a plate by setting the meaty ends on the surface with the bones upright, interlacing the bones so they support each other. Let sit at room temperature for 1 hour.

3. 3

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

4. 4

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

5. 5

   Roast the vegetables in the preheated oven until starting to brown and nearly tender, about 15 minutes. Remove from the oven and combine them onto one baking sheet. Set aside until needed. Do not turn the oven off.

6. 6

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

7. 7

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

8. 8

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

• Calories 526.5 kcal High
• Protein 36.77 g Good Source
• Carbs 27.53 g Moderate
• Total Fat 30.62 g High
• Saturated Fat 7.72 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 99.18 mg High
• Sodium 200.1 mg Moderate
• Fiber 5.06 g Moderate
• Sugar 4.5 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 96.09 mg Low Source
• Iron 4.66 mg Good Source
• Potassium 1282.92 mg Good Source
• Vitamin A 58.75 mcg_rae Low Source
• Vitamin C 30.66 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Onions 🧅