Roast Lamb with Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes and green olives. Elegant, easy, and ready in 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 - 10.5 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 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)

# Step-by-Step Guide:

01 - Preheat the oven to 430°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 approximately 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 Suggestions:

01 -
  • It looks like you spent all day cooking, but really you just rubbed some herbs on meat and threw potatoes in the oven.
  • The olives and lemon zest give the potatoes a briny brightness that cuts through the richness of the lamb.
  • Only one pan to wash, which matters more than anyone admits when youre cooking for two.
02 -
  • Do not skip resting the lamb, cutting into it immediately makes all the juices run out onto the board instead of staying in the meat.
  • If your potatoes are not browning, they are too crowded or not cut side down, give them space and flip them halfway through.
  • A meat thermometer is your friend, lamb goes from perfect to overdone in just a few minutes.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting so it cooks evenly from edge to center.
  • Use a cast iron skillet instead of a baking tray if you want even more caramelization on the potatoes.
  • Save the lamb bones after dinner and simmer them with vegetables for a rich stock the next day.
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