Addictively Good Sheet Pan Spanish Lamb Chops with Crispy Cauliflower
This sheet pan dinner delivers tender, herb-infused lamb chops and crispy roasted cauliflower with a smoky Spanish flair, perfect for a quick weeknight meal that feels gourmet. The one-pan method makes cleanup a breeze while maximizing flavor with minimal effort.
Ingredients
Ingredients
- 8 lamb chops lamb loin chops about 1 lb total, trimmed of excess fat
- 1 large head cauliflower cut into bite-sized florets
- 3 tbsp olive oil divided
- 2 tsp smoked paprika Spanish variety preferred
- 1 tsp dried oregano crushed between fingers
- 1 tsp garlic powder
- 0.5 tsp cumin ground
- 0.5 tsp salt plus more to taste
- 0.25 tsp black pepper freshly ground
- 1 tbsp lemon juice freshly squeezed
- 2 cloves garlic minced
- 0.25 cup fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness.
Make-Ahead: The spice blend can be made up to 1 week in advance. The cauliflower can be chopped and stored in the fridge for 24 hours before roasting.
Substitutions: You can use lamb shoulder chops or leg chops if loin chops are unavailable. For a different vegetable, try broccoli florets.
Serving Suggestions: Serve over a bed of couscous or with a side of tzatziki sauce for a cool contrast. A simple green salad completes the meal.
Make-Ahead: The spice blend can be made up to 1 week in advance. The cauliflower can be chopped and stored in the fridge for 24 hours before roasting.
Substitutions: You can use lamb shoulder chops or leg chops if loin chops are unavailable. For a different vegetable, try broccoli florets.
Serving Suggestions: Serve over a bed of couscous or with a side of tzatziki sauce for a cool contrast. A simple green salad completes the meal.