Sheet-Pan Zesty Lamb Chops & Cauliflower

A quick and tasty one-pan supper that's perfect for any season.
Course Main Dishes
Cuisine American
Keyword Paleo
Essential Ingredient Lamb
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 200kcal
Author Aimee


  • 1 small head of cauliflower
  • 8 lamb loin chops 1 1/2 inches thick
  • juice of 1 large lemon about 3-4 Tablespoons
  • 1 Tablespoon red wine vinegar
  • 4 cloves garlic peeled, minced or grated
  • 2 teaspoons dried Mediterranean herbs
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 1 cup pomegranate seeds about 1 small pomegranate
  • 2 Tablespoons chopped fresh mint
  • 2 Tablespoons toasted pine nuts optional
  • 1 cup tzatziki to serve


  • Cut the cauliflower into 8 wedges and place in a resealable bag. Place the lamb chops in another resealable bag. Whisk together the marinade ingredients in a measuring cup: lemon juice, vinegar, garlic, dried herbs, salt, pepper and olive oil.
  • Pour about two thirds of the marinade into the bag with the lamb and the rest over the cauliflower. Seal both bags and then massage the marinade into the meat. (Note: this doesn't really marinate the cauliflower, but it does prep it for roasting later) Refrigerate both lamb and cauliflower for at least 4 hours and up to 8.
  • Shift the oven rack to the top level. Preheat the oven to broil for at least 10 minutes. (read this first if you seldom cook with the broiler). Lightly oil a rimmed sheet pan and arrange the lamb and the cauliflower evenly around it. Brush any remaining marinade over the cauliflower to get it good and coated (this will also help it to roast and not burn).
  • BROIL for 10 MINUTES. Remove the pan from the oven and lightly press on the lamb chop in the fattest part. It should still feel slightly springy. If you have a meat thermometer, test the lamb close to the bone and it should read between 135 and 145.
  • Transfer the lamb to a platter to rest for 5 minutes. Turn the wedges of cauliflower over and broil for 5 minutes more.
  • To serve, heap the lamb and the cauliflower together on a serving platter. Sprinkle pomegranate seeds, mint and pine nuts over the top. Serve with a generous side of tzatziki and wedges of lemon, if desired. Enjoy immediately.


Also delicious with homemade chimichurri sauce. For a summer version, use quartered cherry tomatoes in place of the pomegranate.


Calories: 200kcal