Roast Lamb with Green Olive Potatoes (Printable)

Elegant rack of lamb with golden potatoes and green olives, perfect for a romantic dinner in just 50 minutes.

# What You Need:

→ Meat

01 - 1 small rack of lamb (about 1.1 to 1.3 lbs), 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 Mix

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)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper or aluminum 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 with paper towels. In a small bowl, combine 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture evenly over all surfaces of the lamb.
04 - Place the rack of lamb fat side up on the opposite side of the baking tray, ensuring adequate space between the lamb and potatoes.
05 - Roast in the preheated oven for 25 minutes for medium-rare doneness (internal temperature approximately 130°F), adjusting cooking time as needed for preferred doneness. Turn the potatoes halfway through roasting for even browning.
06 - While the lamb roasts, combine green olives, parsley, lemon zest, and capers in a small bowl.
07 - Remove the baking tray from the oven. Tent the lamb loosely with foil and allow it to rest for 8 to 10 minutes to retain juices and ensure optimal tenderness.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine evenly.
09 - Slice the lamb into individual chops and arrange on serving plates alongside the olive-studded potatoes. Serve immediately while hot.

# Expert Advice:

01 -
  • It looks and tastes like a celebration but takes less than an hour from start to finish.
  • Everything cooks on one tray, so cleanup is actually manageable on a weeknight.
  • The green olives give the potatoes a briny brightness that keeps each bite interesting.
  • You can prep the lamb rub hours ahead and let the oven do the rest.
02 -
  • Do not skip resting the lamb, cutting into it too early will cause all the juices to run out and the meat will be dry.
  • Use a meat thermometer if you have one, guessing doneness by time alone is risky and every oven is different.
  • Turn the potatoes halfway through roasting or they will brown unevenly and some will stay pale and soft.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting so it cooks more evenly.
  • Pat the meat completely dry before rubbing it with the herb paste, moisture prevents browning and a good crust.
  • Use a cast iron skillet instead of a baking tray if you want even crispier potatoes and better heat retention.
  • Let the oven fully preheat, a hot oven from the start is what gives you that golden, crispy finish on everything.
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