Flaky Sheet Pan Thai Spiced Lamb Chops: Restaurant-Style Weeknight Delight
These succulent lamb chops are coated in a fragrant Thai spice blend and roasted on a single sheet pan for easy cleanup, delivering restaurant-quality flavor in under 30 minutes. The high-heat roasting creates a beautifully caramelized crust while keeping the meat tender and juicy.
Ingredients
Ingredients
- 8 lamb loin chops (about 1.5 lbs) about 1 inch thick, patted dry
- 2 tbsp soy sauce low sodium preferred
- 1 tbsp fish sauce for umami depth
- 2 tsp red curry paste ensure no alcohol in ingredients
- 1 tbsp brown sugar packed
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp vegetable oil divided
- 1 tsp ground coriander
- 1 tsp ground cumin
- 0.5 tsp turmeric
- 0.5 tsp salt plus more for seasoning
- 0.25 tsp black pepper freshly ground
- 1 whole lime cut into wedges for serving
Notes
Storage: Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven until warmed through to prevent drying out. Make-Ahead Tips: The spice paste can be prepared up to 2 days in advance and stored in the refrigerator. Marinate the chops for up to 4 hours in the fridge for deeper flavor (bring to room temperature before cooking). Variations: Substitute lamb with chicken thighs or beef sirloin tips, adjusting cook time accordingly. For a complete meal, roast vegetables like bell peppers and red onion on the same pan alongside the chops. Serving Suggestions: Serve with jasmine rice, a quick cucumber salad, or steamed green beans for a balanced weeknight dinner.