Roast Lamb with Green Olive Potatoes

The smell of lamb roasting in the oven always makes our apartment feel smaller in the best way. I used to think rack of lamb was reserved for fancy restaurants, but one rainy Tuesday evening, I decided to try it anyway, just for us. The butcher at the market grinned when I asked for a small rack and said, "Perfect for two." That night, the simplicity of it all caught me off guard. One pan, rich flavors, and the kind of quiet dinner where you actually slow down and talk.

I made this for our anniversary once, and honestly, I was nervous about overcooking the lamb. I kept checking the internal temperature like it was a science experiment. When I sliced into it and saw that perfect pink center, I felt like I'd unlocked something. My partner said it was restaurant quality, and I didn't argue. We ate slowly, with candles and a bottle of wine we'd been saving, and the potatoes disappeared faster than the lamb.

Ingredients

• Rack of lamb (500 to 600 g, Frenched): Ask your butcher to French it for you, which means the bones are scraped clean and it looks elegant on the plate.
• Olive oil (1 tbsp for lamb, 2 tbsp for potatoes): Use a good quality olive oil since it carries the herbs and brings everything together.
• Dijon mustard (1 tsp): This adds a subtle tang and helps the herb rub stick to the meat beautifully.
• Fresh rosemary (1 tsp, finely chopped): Rosemary and lamb are a classic pairing, woodsy and warm without overpowering.
• Fresh thyme leaves (1 tsp): Thyme adds a gentle earthiness that balances the richness of the lamb.
• Garlic clove (1, minced): Fresh garlic is key here, it mellows as it roasts and infuses the meat.
• Salt and freshly ground black pepper: Season generously, lamb can handle bold flavoring.
• Baby potatoes (300 g, halved): Small potatoes get crispy on the outside and creamy inside, perfect for soaking up olive flavor.
• Smoked paprika (1/2 tsp): This gives the potatoes a subtle smoky depth that complements the lamb.
• Dried oregano (1/2 tsp): A hint of Mediterranean warmth that ties the whole dish together.
• Green olives (60 g, pitted and halved): Choose meaty green olives like Castelvetrano or Manzanilla for the best texture.
• Fresh parsley (1 tbsp, chopped): Brightens the finished dish and adds a pop of color.
• Lemon zest (from 1/2 lemon): Just the zest, no juice, it adds fragrance without making things too acidic.
• Capers (1 tsp, drained, optional): A little briny punch that plays well with the olives if you like that tangy edge.

Instructions

Preheat and Prep:

Set your oven to 220°C (430°F) and line a baking tray with parchment or foil for easy cleanup. Give the oven time to fully heat, it makes a difference for getting crispy potatoes.

Season the Potatoes:

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

Prepare the Lamb:

Pat the rack of lamb dry with paper towels, moisture is the enemy of a good crust. Mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl, then rub this mixture all over the lamb, pressing it into the meat.

Arrange on Tray:

Place the lamb fat side up on the other side of the tray, keeping it separate from the potatoes so they roast evenly. The fat will render and baste the meat as it cooks.

Roast:

Slide the tray into the oven and roast for 25 minutes for medium rare (internal temp around 54°C or 130°F). Flip the potatoes halfway through so both sides get crispy and golden.

Make the Olive Mix:

While everything roasts, combine green olives, parsley, lemon zest, and capers in a small bowl. This fresh mix will go on at the end to keep the flavors bright.

Rest the Lamb:

When the lamb is done, tent it loosely with foil and let it rest for 8 to 10 minutes. This lets the juices redistribute so every bite is tender and juicy.

Finish the Potatoes:

Scatter the olive mixture over the roasted potatoes and toss gently to coat. The warmth of the potatoes will release the lemon and parsley aromas.

Slice and Serve:

Use a sharp knife to slice the lamb between the bones into individual chops. Plate them alongside the olive studded potatoes and enjoy.

Save

There was one evening when I served this to friends who dropped by unexpectedly, and I was so glad I had the ingredients on hand. They kept asking how long it took, convinced I'd been cooking all day. When I told them it was one pan and under an hour, they didn't believe me. That's the magic of this dish, it feels special without the stress, and it always brings people together around the table.

Timing and Doneness

Lamb is forgiving, but timing matters. For medium rare, aim for an internal temperature of 54°C (130°F), and for medium, go to 60°C (140°F). I learned the hard way that leaving it in too long turns it from tender to chewy, so I always pull it a degree or two early since it continues cooking while it rests. If you prefer your lamb more well done, add 5 to 7 minutes, but know that the texture changes and it loses some of that melt in your mouth quality.

Make Ahead and Storage

You can absolutely marinate the lamb with the herb and mustard rub up to 4 hours ahead, just cover it and keep it in the fridge. This actually deepens the flavor and makes dinner even easier when the time comes. Leftover lamb keeps well in the fridge for up to two days, and I love it sliced cold in a salad or tucked into a warm pita with yogurt and greens. The potatoes can be reheated in a hot oven to crisp them back up, though they rarely last that long in our house.

Variations and Serving Ideas

If green olives aren't your thing, swap them for black olives or even sun dried tomatoes for a sweeter, richer finish. I've also added cherry tomatoes to the tray in the last 10 minutes of roasting, and they burst into jammy little pockets of flavor. Serve this with a simple arugula salad dressed in lemon and olive oil, or a dollop of tzatziki on the side for a cooling contrast. A light red wine like Pinot Noir or Grenache is perfect here, it doesn't overpower the lamb and complements the herbs beautifully.

• Try adding a handful of cherry tomatoes in the last 10 minutes for extra sweetness.
• Serve with crusty bread to soak up any pan juices and olive oil.
• Garnish with extra lemon wedges for those who like a brighter, tangier finish.

Save

This dish has become one of those recipes I turn to when I want something that feels indulgent but doesn't require hours in the kitchen. It's proof that simple ingredients, treated well, can make an ordinary evening feel like an occasion.

Recipe FAQs

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

For medium-rare, aim for an internal temperature of 54°C (130°F). For medium, cook to 60°C (140°F), and for medium-well, reach 65°C (150°F). Use a meat thermometer for accuracy.

→ Can I prepare the lamb ahead of time?

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

→ What can I substitute for green olives?

Black olives, Kalamata olives, or even sun-dried tomatoes work well as substitutes. Each will bring a slightly different flavor profile to the dish.

→ How do I know when the potatoes are done?

The potatoes should be golden brown on the outside and tender when pierced with a fork. Turning them halfway through ensures even crisping on all sides.

→ Why is it important to let the lamb rest after roasting?

Resting allows the juices to redistribute throughout the meat, ensuring each chop is moist and flavorful. Tenting with foil keeps it warm while preventing overcooking.

→ What wine pairs best with this dish?

A light to medium-bodied red wine like Pinot Noir, Grenache, or Côtes du Rhône complements the lamb beautifully without overpowering the Mediterranean flavors.