Roast Lamb with Green Olive Potatoes (Printable Version)

Succulent rack of lamb with golden potatoes and green olives. Elegant, easy, and perfect for two.

# What You Need:

→ Lamb

01 - 1 small rack of lamb (18-21 oz), Frenched
02 - 1 tbsp olive oil
03 - 1 tsp Dijon mustard
04 - 1 tsp fresh rosemary, finely chopped
05 - 1 tsp fresh thyme leaves
06 - 1 garlic clove, minced
07 - Salt and freshly ground black pepper to taste

→ Potatoes

08 - 10.5 oz baby potatoes, halved
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp sea salt
13 - Freshly ground black pepper to taste

→ Green Olive Mix

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

# How To Make It:

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

# Expert Advice:

01 -
  • Everything roasts together on one tray, so you can actually sit down and talk instead of hovering over the stove.
  • The lamb looks fancy but cooks faster than chicken, and the crust from that mustard rub is quietly addictive.
  • Those olives and lemon zest turn plain potatoes into something you'll want to steal off the other person's plate.
02 -
  • Pat the lamb completely dry before rubbing it, or the crust won't form properly and you'll end up steaming the herbs instead of roasting them.
  • Don't move the potatoes around too much, let them sit and develop that golden crust on one side before you flip them halfway through.
  • Resting the lamb is where patience pays off, cutting it too soon means all that juice runs out and your meat goes dry.
03 -
  • Bring the lamb to room temperature for about 20 minutes before roasting so it cooks more evenly.
  • If your oven runs hot, start checking the lamb at 20 minutes, every oven is a little different and you don't want to overcook it.
  • Save any pan drippings and spoon them over the sliced lamb right before serving, it adds a glossy richness that makes everything taste more expensive.
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