Roast Lamb with Green Olive Potatoes (Print Version)

Succulent lamb roasted with golden potatoes, green olives, herbs & lemon. Elegant dinner for two in under an hour.

# What You’ll Need:

→ Meat

01 - 1 small rack of lamb (about 1.1-1.3 lb), Frenched
02 - 1 tablespoon olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1 garlic clove, minced
07 - Salt and freshly ground black pepper to taste

→ Potatoes

08 - 10.6 oz baby potatoes, halved
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste

→ Green Olive Mix

14 - 2.1 oz green olives, pitted and halved
15 - 1 tablespoon fresh parsley, chopped
16 - Zest of 1/2 lemon
17 - 1 teaspoon capers, drained (optional)

# How-To:

01 - Preheat the oven to 430°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss the halved baby potatoes with 2 tablespoons olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread them on one side of the baking tray.
03 - Pat the rack of lamb dry. Mix 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl. Rub this mixture all over the lamb.
04 - Place the rack of lamb, fat side up, on the other side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast in the oven for 25 minutes for medium-rare (internal temperature approximately 130°F), or adjust time for your preferred doneness. Turn the potatoes halfway through roasting.
06 - In a small bowl, combine green olives, parsley, lemon zest, and capers.
07 - Remove the tray from the oven. Tent the lamb with foil and let it rest for 8-10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Advice:

01 -
  • Everything roasts together on one tray, so you can focus on setting the table or pouring the wine instead of juggling multiple pans.
  • The lamb stays tender and rosy inside while the potatoes turn golden and soak up all those herb-scented drippings.
  • Green olives and lemon zest add a briny, bright finish that makes the dish feel restaurant-worthy with almost no extra effort.
02 -
  • Always let the lamb come to room temperature for about 20 minutes before roasting, cold meat straight from the fridge cooks unevenly and can end up tough on the outside and raw in the center.
  • Invest in an instant-read thermometer if you dont have one, lamb can go from perfectly pink to overcooked in just a few minutes, and guessing rarely works out.
  • Dont skip the resting step, cutting into the lamb too soon will cause all those beautiful juices to run out onto the cutting board instead of staying in the meat where they belong.
03 -
  • If you want to marinate the lamb ahead, rub it with the herb-mustard mixture up to 4 hours in advance and let it sit covered in the fridge, just bring it to room temperature before roasting.
  • For extra crispy potatoes, parboil them for 5 minutes before tossing with the oil and spices, this creates a fluffy interior and a shatteringly crisp exterior.
  • Use a cast iron skillet instead of a baking tray if you have one, it retains heat beautifully and gives the potatoes an even deeper golden crust.
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