Sheet Pan Easter Dinner
This sheet pan Easter dinner tastes like all the freshness of spring with the elegance of Christmas thanks to racks of lamb, carrots, fingerling potatoes, and fresh herbs.
Fill a small food processor with two shallot halves.
Three 1-second pulses should be enough to coarsely chop the food.
Add the arugula, mint, and parsley; pulse five times for one second, or until the herbs are finely chopped.
Add half of the herb concoction to a small bowl.
For serving, save the remaining herb mixture.
Rub the herb mixture all over the meaty parts of the lamb after mixing 4 tablespoons of olive oil, 1 1/2 teaspoons of salt, and 1/4 teaspoon of black pepper into a bowl with the herbs.
The two lamb racks are supported by one another on a plate by placing the meaty ends on top and interlacing the bones so that they rest against one another.
Observe for one hour at room temperature.