Sheet Pan Easter Dinner
A full Easter dinner with just 7 main ingredients and a couple of pantry staples! This sheet pan dinner tastes like all the freshness of spring with the elegance of Christmas.
You can use a rack of lamb that is 1 1/4 to 2 pounds.
"Frenching" means that the exposed bones are completely cleaned and removed of all impurities and sinew. It's much more attractive and not much more effort. Wrap the bones in aluminum foil if you're worried about them burning (mine didn't).