Roast Lamb with Green Olive Potatoes

My partner came home one evening and asked if we could skip the reservation and cook something special instead. I pulled a small rack of lamb from the fridge, tossed some potatoes onto the same tray, and let the oven do the work while we opened a bottle of wine. The kitchen smelled like rosemary and garlic, and by the time we plated it, the whole apartment felt like a bistro. It became our new tradition for nights when we want something elegant without the fuss.

I remember the first time I served this to my best friend who swore she didnt like lamb. She took one bite of the herb-crusted chop with a forkful of those olive-flecked potatoes and looked up at me in silence. Then she asked for seconds. Now she texts me every few months asking if I still have that recipe, and I remind her its the easiest thing Ive ever made.

Ingredients

• Rack of lamb (500 to 600 g, Frenched): A Frenched rack means the bones are cleaned and trimmed, which makes for a beautiful presentation and even roasting. Ask your butcher to do this if it isnt already done.
• Olive oil (1 tbsp plus 2 tbsp): Use a good quality olive oil for the lamb rub and the potatoes, it carries the herbs and spices and helps everything crisp up beautifully.
• Dijon mustard (1 tsp): This adds a subtle tang and helps the herb mixture stick to the meat while forming a light crust as it roasts.
• Fresh rosemary (1 tsp, finely chopped): Fresh is key here, dried rosemary can taste woody and sharp, while fresh adds a piney sweetness that melts into the lamb.
• Fresh thyme leaves (1 tsp): Thyme brings an earthy, floral note that pairs perfectly with lamb and balances the mustard and garlic.
• Garlic (1 clove, minced): Mince it finely so it disperses evenly in the rub and mellows as it roasts without burning.
• Baby potatoes (300 g, halved): Their creamy texture holds up well to high heat, and halving them gives you crispy cut sides and fluffy insides.
• Smoked paprika (1/2 tsp): This adds a gentle smokiness and warm color to the potatoes without overpowering the delicate lamb.
• Dried oregano (1/2 tsp): A Mediterranean staple that brings herbaceous depth and works beautifully with olives and lemon.
• Green olives (60 g, pitted and halved): Choose firm, briny olives like Castelvetrano or Manzanilla, they add bursts of salty flavor that cut through the richness of the lamb.
• Fresh parsley (1 tbsp, chopped): Brightens the whole dish and adds a fresh, grassy note that ties the olive mixture together.
• Lemon zest (from 1/2 lemon): Just the zest, not the juice, gives a fragrant citrus lift without adding acidity that might overpower the potatoes.
• Capers (1 tsp, drained, optional): These little bursts of brine amplify the olive flavor and add a pop of texture to the finished potatoes.

Instructions

Preheat and prep your tray:

Set your oven to 220°C (430°F) and line a baking tray with parchment paper or foil. This high heat is what gives you crispy potatoes and a beautifully browned crust on the lamb.

Season the potatoes:

Toss the halved baby potatoes in a bowl with 2 tbsp olive oil, smoked paprika, dried oregano, sea salt, and black pepper until every piece is coated. Spread them cut-side down on one side of the tray so they get golden and crispy.

Prepare the lamb:

Pat the rack of lamb completely dry with paper towels, moisture is the enemy of a good crust. In a small bowl, mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper, then rub this fragrant paste all over the lamb, making sure to cover the meat and fat cap.

Arrange on the tray:

Place the lamb rack fat side up on the other side of the tray, leaving space between it and the potatoes so air can circulate. This ensures even roasting and prevents steaming.

Roast together:

Slide the tray into the oven and roast for 25 minutes for medium-rare (internal temp around 54°C or 130°F). Halfway through, use tongs to flip the potatoes so both sides get crispy.

Make the olive mixture:

While everything roasts, combine the halved green olives, chopped parsley, lemon zest, and capers in a small bowl. This bright, briny topping is what makes the potatoes unforgettable.

Rest the lamb:

When the timer goes off, remove the tray from the oven and tent the lamb loosely with foil. Let it rest for 8 to 10 minutes so the juices redistribute and every slice stays tender and juicy.

Finish the potatoes:

Scatter the olive mixture over the roasted potatoes and gently toss them on the tray. The residual heat will warm the olives and release the lemon oil.

Slice and serve:

Use a sharp knife to cut between the bones and slice the lamb into individual chops. Plate them alongside the olive-studded potatoes and pour yourself a glass of wine.

Save

One Valentine's Day, I made this for my partner and plated it on our nicest dishes with candles and everything. We sat on the floor because our table was covered in laundry, but the lamb was perfect and the potatoes were crispy and salty, and we laughed about how fancy food tastes just as good in sweatpants. Now every time I make it, I think about that night and how the best meals are never really about the setting.

Choosing Your Lamb

Look for a rack with a thick, even layer of fat on top and bones that are cleanly trimmed. The meat should be deep pink, almost red, with fine marbling throughout. If you can, ask your butcher for a rack from a younger animal, it will be more tender and have a milder flavor. Grass-fed lamb has a richer, slightly gamey taste, while grain-fed is milder and buttery, so choose based on what you and your guest prefer.

Timing for Doneness

For medium-rare, aim for an internal temperature of 54 to 57°C (130 to 135°F), the meat will be rosy pink and incredibly tender. Medium is around 60 to 63°C (140 to 145°F), with a hint of pink and a firmer texture. If you like it more well-done, go to 65°C (150°F), but be careful not to push it further or the lamb can dry out quickly. Remember, the temperature will rise a few degrees while the meat rests, so pull it from the oven just before it hits your target.

Serving and Pairing Ideas

This dish is rich and herbaceous, so it pairs beautifully with a light red wine like Pinot Noir, Grenache, or a young Côtes du Rhône. If you want to add a side, a simple arugula salad with lemon vinaigrette or roasted asparagus works perfectly without crowding the plate. For a finishing touch, drizzle a little extra virgin olive oil over the lamb just before serving and sprinkle with flaky sea salt.

• Serve with crusty bread to soak up any pan juices and olive oil left on the plate.
• A dollop of whole-grain mustard on the side adds a punchy contrast to the rich lamb.
• Leftovers, if you have any, make an incredible next-day grain bowl with couscous, arugula, and a squeeze of lemon.

Save

This meal has a way of turning a regular weeknight into something you remember. Whether youre celebrating an anniversary or just want to feel fancy on a Tuesday, it delivers every time.

Recipe FAQs

→ What internal temperature should I aim for when cooking the lamb?

For medium-rare lamb, aim for an internal temperature of 54°C (130°F). For medium, cook to 60°C (140°F), and for well-done, reach 65°C (150°F). Always use a meat thermometer for accuracy and remember the temperature will rise slightly during resting.

→ Can I prepare the lamb marinade ahead of time?

Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours in advance. Store it covered in the refrigerator, then bring to room temperature 20 minutes before roasting for even cooking.

→ What type of potatoes work best for this dish?

Baby potatoes or new potatoes are ideal as they become golden and crispy on the outside while staying creamy inside. Yukon Gold or red potatoes also work well. Cut them into similar-sized halves to ensure even roasting.

→ How do I know when the rack of lamb is properly rested?

Let the lamb rest tented with foil for 8-10 minutes after removing from the oven. This allows the juices to redistribute throughout the meat, ensuring each chop is tender and juicy when sliced.

→ Can I substitute different olives or add other ingredients?

Absolutely! Black olives, Kalamata olives, or a mix work beautifully. You can also add sun-dried tomatoes, artichoke hearts, or roasted red peppers to the olive mixture for additional Mediterranean flavors.

→ What wine pairs best with this lamb dish?

Light to medium-bodied red wines complement this dish perfectly. Try Pinot Noir, Grenache, or a Côtes du Rhône. For white wine lovers, a full-bodied Chardonnay or Viognier also pairs nicely with the herbs and olives.