Roast Lamb with Green Olive Potatoes (Print Version)

Succulent lamb roasted with golden potatoes and green olives—elegant one-pan dinner for two in under an hour.

# Ingredient List:

→ Lamb

01 - 1 small rack of lamb (approximately 1.1 to 1.3 pounds), 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 ounces 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 Garnish

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

# Recipe Steps:

01 - Preheat oven to 425°F. Line a large baking tray with parchment paper or aluminum foil.
02 - In a mixing bowl, toss halved baby potatoes with 2 tablespoons extra-virgin olive oil, smoked paprika, dried oregano, sea salt, and black pepper. Spread evenly on one side of the prepared baking tray.
03 - Pat the lamb rack dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, Dijon mustard, chopped rosemary, thyme leaves, minced garlic, salt, and pepper. Rub the herb mixture evenly over the entire surface of the lamb.
04 - Position the prepared lamb rack fat side up on the opposite side of the baking tray, maintaining separation from the potatoes.
05 - Roast in preheated oven for 25 minutes for medium-rare doneness (internal temperature 130°F). Halfway through cooking, turn the potatoes for even browning.
06 - While lamb roasts, combine halved green olives, fresh parsley, lemon zest, and capers in a small bowl. Set aside.
07 - Remove baking tray from oven. Tent the lamb loosely with foil and allow to rest for 8 to 10 minutes before carving.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine.
09 - Slice rested lamb into individual chops. Arrange on serving plates alongside olive-studded potatoes. Serve immediately.

# Expert Suggestions:

01 -
  • The entire meal cooks on a single tray, so cleanup is as easy as folding foil and tossing it.
  • Lamb stays tender and juicy with just a quick herb rub and high heat roasting.
  • The briny green olives and lemon zest wake up the potatoes in a way that feels bright and unexpected.
  • It looks impressive enough for a date night but requires less effort than most weeknight pastas.
02 -
  • Do not skip drying the lamb, moisture on the surface will steam the meat instead of searing it.
  • Use a meat thermometer if you have one, lamb can go from perfect to overdone in just a few minutes.
  • Let the lamb rest with the foil loosely tented, sealing it tight traps steam and softens the crust you worked so hard to build.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting so it cooks evenly from edge to center.
  • Save the rendered fat from the tray and use it to fry eggs the next morning, it's liquid gold.
  • If your oven runs cool, bump the temperature to 230°C and keep a close watch on the lamb.
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