Sheet Pan Lamb and Gnocchi
Servings: 4 | Prep: 10 min | Cook Time: 30 min
Recipe provided by American Lamb Board and created by of Homemade.
Prepare the lamb chunks
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Place the American lamb chunks in a bowl and toss with 1 tablespoon olive oil, garlic powder, smoked paprika, oregano, salt, and pepper until well coated.
Assemble the sheet pan
- Spread the gnocchi, broccoli, and kale on the sheet pan.
- Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat.
- Scatter the seasoned lamb chunks across the sheet pan, ensuring they are spread out for even cooking.
Roast
- Roast for 15 minutes.
- Toss the vegetables and gnocchi, then flip or stir the lamb chunks.
- Roast for another 10-15 minutes, or until the lamb is cooked through.
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Ingredients
The Sheetpan - 1.5 lbs lamb shoulder chops, cut into 1-inch chunks
- 1 pound potato gnocchi (shelf-stable or fresh)
- 1 bunch broccoli, trimmed
- 3 cups curly kale, stems removed and leave torn into large pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
The Garlicky Feta Sauce - 1/4 cup fresh mint leaves
- Zest and juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons olive oil
- 1/4 cup plain Greek yogurt
- Feta (measure)
- Salt and pepper, to taste
- Simple arugula salad on the side (drizzle of oil + lemon +salt n pep)
