Roast Lamb with Olive Potatoes

The smell of rosemary hitting hot olive oil is what sold me on this dish. I was trying to impress without spending hours in the kitchen, and a rack of lamb felt fancy enough to matter. The potatoes were an afterthought, tossed with whatever I had in the pantry. Turns out, green olives and smoked paprika make baby potatoes taste like they belong in a bistro. It all came together on one tray, which meant I actually got to sit down and eat while everything was still warm.

I made this for a quiet anniversary dinner at home, the kind where you light a candle and pretend the kitchen isnt still a mess. My partner walked in just as I was slicing the lamb, and the way the meat pulled apart into perfect pink chops felt like a small victory. We ate slowly, talking between bites, and I realized that sometimes the best meals are the ones you dont overthink. The potatoes disappeared first, which told me everything I needed to know.

Ingredients

• Rack of lamb, Frenched: This means the bones are cleaned and trimmed, making it easier to slice and serve, plus it looks elegant on the plate.
• Dijon mustard: It adds a subtle sharpness that helps the herbs stick to the meat and creates a beautiful crust as it roasts.
• Fresh rosemary and thyme: These are non-negotiable for lamb, their piney fragrance is what makes the kitchen smell like a French countryside kitchen.
• Baby potatoes: They roast faster than large ones and get crispy on the outside while staying creamy inside, no peeling required.
• Smoked paprika: A little smokiness makes the potatoes taste like they were cooked over an open fire, even though theyre just in your oven.
• Green olives: Use the good ones, briny and firm, they bring a salty punch that balances the richness of the lamb.
• Lemon zest: Just the zest, not the juice, it brightens everything without making it sour.
• Capers: Optional, but they add tiny bursts of tang that make each bite a little more interesting.

Instructions

Preheat and prep your tray:

Get your oven hot, really hot, to 220 degrees Celsius so the lamb gets a good sear and the potatoes crisp up. Line your tray with parchment or foil to save yourself from scrubbing later.

Season the potatoes:

Toss the halved baby potatoes with olive oil, smoked paprika, oregano, salt, and pepper until every piece is coated. Spread them on one side of the tray, cut side down for maximum crispiness.

Rub the lamb:

Pat the rack dry with a paper towel, then mix olive oil, Dijon, rosemary, thyme, garlic, salt, and pepper into a paste. Massage it all over the lamb, getting into every crevice, the fat cap should be generously coated.

Arrange on the tray:

Place the lamb fat side up on the other side of the tray, leaving space between it and the potatoes so everything roasts evenly. The fat will render and baste the meat as it cooks.

Roast together:

Slide the tray into the oven and roast for 25 minutes for medium rare, flipping the potatoes halfway through so they brown on both sides. Use a meat thermometer if you want to be precise, aim for 54 degrees Celsius.

Make the olive mix:

While everything roasts, chop your olives, parsley, and capers, then toss them with lemon zest in a small bowl. This takes two minutes and makes the potatoes unforgettable.

Rest the lamb:

Pull the tray out, tent the lamb loosely with foil, and let it rest for 8 to 10 minutes. This lets the juices redistribute so every slice is tender and juicy.

Finish the potatoes:

Scatter the olive mixture over the hot potatoes and toss gently with tongs. The heat will release the lemon oil and the olives will get slightly warm and fragrant.

Slice and serve:

Cut between the bones to separate the lamb into individual chops. Plate them next to the potatoes, spooning any pan juices over the top.

Save Pin

The first time I served this, I was nervous about the lamb being undercooked or the potatoes being bland. But when I sliced into that rack and saw the perfect rosy center, I felt like I had unlocked something. My partner looked up from their plate and said it tasted like something you would order at a restaurant, and I knew this recipe was going into regular rotation. It is the kind of meal that makes you feel capable, like you can handle anything the kitchen throws at you.

Choosing Your Lamb

A Frenched rack of lamb is worth the extra cost because it looks stunning and cooks evenly. Ask your butcher to trim it for you if it is not already done, or look for ones that come vacuum sealed and ready to roast. A small rack, around 500 to 600 grams, is perfect for two people and fits nicely on a standard baking tray alongside the potatoes. If you can only find a larger rack, just add a few more potatoes and adjust the roasting time slightly.

Timing and Doneness

Lamb is best served medium rare to medium, which means a warm pink center and an internal temperature of 54 to 57 degrees Celsius. If you prefer it more well done, add another 5 minutes, but keep in mind it can dry out quickly. The resting time is just as important as the cooking time, so do not rush it. I have learned that patience at this stage is what separates a good roast from a great one, and it gives you time to toss the potatoes and pour the wine.

Making It Your Own

This recipe is flexible in the best way. Swap green olives for Kalamata if you like a deeper, fruitier flavor, or add cherry tomatoes to the potatoes for a pop of sweetness. You can marinate the lamb up to four hours ahead with the herb rub, which makes dinnertime even easier. I have also tried adding a handful of arugula on the plate at the end, dressed lightly with olive oil and lemon juice, and it added a peppery freshness that tied everything together.

• Try adding a spoonful of whole grain mustard to the olive mix for extra texture.
• If you have leftover lamb, slice it thin and pile it onto crusty bread with arugula the next day.
• Fingerling potatoes work just as well as baby potatoes, just slice them lengthwise so they roast evenly.

Save Pin

This is the kind of meal that makes any night feel special, whether you are celebrating something or just craving something more than the usual weeknight routine. The cleanup is easy, the flavors are big, and you get to feel like a chef without the stress.

Recipe Questions & Answers

→ What internal temperature should I aim for when roasting 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 well-done, 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 covered and refrigerated, then bring it to room temperature 20 minutes before roasting.

→ What can I substitute for green olives?

Black olives like Kalamata work beautifully, or you can add sun-dried tomatoes for a sweeter, tangy variation. Capers can also enhance the briny flavor profile.

→ How do I know when the potatoes are done?

The potatoes should be golden brown and crispy on the outside, tender when pierced with a fork. Turning them halfway through ensures even browning and crispiness.

→ What wine pairs best with this dish?

A light to medium-bodied red wine works wonderfully. Try Pinot Noir for its elegance, Grenache for fruity notes, or a Côtes du Rhône for a classic French pairing.

→ Why should I let the lamb rest after roasting?

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