Roast Lamb with Green Olive Potatoes (Printable)

Succulent rack of lamb with golden potatoes and green olives. Easy elegance ready in 50 minutes.

# Ingredient List:

→ Lamb

01 - 1 small rack of lamb (approximately 1.1 to 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 - 10.5 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 Mixture

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)

# Steps:

01 - Preheat oven to 425°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 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 to 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 on one tray, so you can pour wine and relax instead of juggling pans.
  • The briny olives and lemon zest cut through the richness of the lamb in a way that feels bright and sophisticated without any fuss.
  • It looks and tastes like restaurant cooking, but the actual work is almost laughably simple.
02 -
  • Drying the lamb thoroughly before rubbing it with the herb paste is the difference between a gorgeous crust and a steamed, grey surface.
  • Resting the meat is not optional, I learned this when I sliced too early once and watched all the juices pool sadly on the board instead of staying in the chops.
  • If your potatoes aren't crisping, they're probably too crowded or the oven isn't hot enough, so spread them out and don't skip the preheat.
03 -
  • Let the lamb come to room temperature for 20 minutes before roasting so it cooks more evenly from edge to center.
  • Save the parchment paper if it's not too charred, you can use it again for roasting vegetables or lining a baking sheet later in the week.
  • If you want deeper caramelization on the lamb, sear it fat side down in a hot skillet for two minutes before transferring to the tray.
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