Roast Lamb with Green Olive Potatoes

The oven was already warm when I realized I had forgotten to buy vegetables for our anniversary dinner. All I had were potatoes, a jar of green olives, and a beautiful rack of lamb I'd been saving. I tossed everything onto one pan, crossed my fingers, and somehow ended up with the most romantic meal we'd had in months. The lamb came out tender and pink, the potatoes crispy and briny, and cleanup took all of three minutes.

I made this again a few weeks later when my best friend came over feeling down. We opened a bottle of Grenache, let the smell of rosemary fill the kitchen, and by the time the lamb rested under its foil tent, she was laughing again. Theres something about a meal that looks this elegant but requires so little fuss that makes you feel like youve pulled off a quiet magic trick. We ate it straight from the pan with our fingers, dipping the potatoes in the lamb drippings.

Ingredients

• Rack of lamb (500 to 600 g, Frenched): Frenched means the bones are cleaned and exposed, which looks dramatic and helps the meat cook evenly, ask your butcher to do this if it isnt already done.
• Olive oil (1 tbsp plus 2 tbsp): Use a good quality one for the lamb rub since it carries all the herb flavors, the extra is for crisping up the potatoes.
• Dijon mustard (1 tsp): This adds a subtle tang and helps the herb paste stick to the meat without overpowering the lamb.
• Fresh rosemary (1 tsp, finely chopped): Chop it fine or it can be woody, fresh makes all the difference compared to dried.
• Fresh thyme leaves (1 tsp): Strip the leaves from the stems, the stems are too tough and bitter to eat.
• Garlic clove (1, minced): Mince it as fine as you can so it blends into the rub and doesnt burn in the oven.
• Salt and black pepper: Season generously, lamb can handle it and needs the contrast.
• Baby potatoes (300 g, halved): Halving them creates more surface area for browning, and they cook faster than whole ones.
• Smoked paprika (1/2 tsp): This adds a warm, slightly smoky depth that plays beautifully with the olives.
• Dried oregano (1/2 tsp): A nod to Mediterranean flavors, it ties the whole dish together.
• Green olives (60 g, pitted and halved): Use the best quality you can find, they become little bursts of salty brightness.
• Fresh parsley (1 tbsp, chopped): Adds color and a fresh, grassy note right at the end.
• Lemon zest (from 1/2 lemon): Just the zest, not the juice, it brightens everything without making it sour.
• Capers (1 tsp, drained, optional): If you like briny, tangy flavors, these are a perfect addition to the olive mix.

Instructions

Preheat and prep your tray:

Set your oven to 220 degrees C (430 degrees F) and line a baking tray with parchment or foil. This high heat is what gives the lamb a beautiful crust and the potatoes those crispy edges.

Season the potatoes:

Toss the halved baby potatoes in a bowl with 2 tbsp olive oil, smoked paprika, oregano, sea salt, and pepper until every piece is coated. Spread them on one side of the tray in a single layer so they roast instead of steam.

Prepare the lamb:

Pat the rack of lamb completely dry with paper towels, moisture is the enemy of a good crust. In a small bowl, mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper into a thick paste, then rub it all over the lamb, covering every surface.

Arrange on the tray:

Place the lamb rack fat side up on the other side of the tray, keeping it separate from the potatoes so the juices dont make them soggy. Make sure theres a little space between everything for even heat circulation.

Roast together:

Slide the tray into the oven and roast for 25 minutes for medium rare (internal temp around 54 degrees C or 130 degrees F). Halfway through, use tongs to turn the potatoes so they brown evenly on both sides.

Make the olive topping:

While everything roasts, combine the green olives, parsley, lemon zest, and capers in a small bowl. This bright, briny mix is what makes the potatoes unforgettable.

Rest the lamb:

When the timer goes off, pull the tray out and tent the lamb loosely with foil, letting 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 hot potatoes and toss gently with a spoon. The heat will release the lemon oils and meld everything together.

Slice and serve:

Use a sharp knife to cut between the bones, creating individual chops. Plate them next to the golden, olive studded potatoes and pour yourself that glass of wine.

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The first time I brought this to the table, my partner looked at me like I had just revealed a hidden talent. It wasnt that the recipe was complicated, it was that something so simple could taste so alive. We sat across from each other with candles flickering, lamb fat glistening on our plates, and I realized that the best meals arent always the hardest ones. Sometimes theyre the ones you throw together and trust.

Timing and Doneness

Lamb is forgiving, but only if you pay attention to temperature instead of time alone. For medium rare, youre aiming for 54 degrees C (130 degrees F) at the thickest part, measured with an instant read thermometer before resting. If you prefer medium, roast until it hits 57 to 60 degrees C (135 to 140 degrees F), and for well done, go to 63 degrees C (145 degrees F), though the meat will be firmer and less juicy. Remember that the temperature will rise a few degrees while the lamb rests under foil, so pull it out just before it reaches your target.

Make It Your Own

This recipe is a template you can bend to whatever you have on hand. Swap green olives for Kalamata or Castelvetrano, toss in halved cherry tomatoes during the last 10 minutes, or add a handful of chickpeas to the potatoes for extra heft. I once used black garlic instead of fresh and the sweetness was incredible. If you want to marinate the lamb ahead of time, coat it in the herb mustard rub up to four hours before cooking and let it sit covered in the fridge, just bring it back to room temperature before roasting.

Pairing and Serving Suggestions

A light bodied red wine like Pinot Noir or Grenache is perfect here, something with enough fruit to complement the lamb without overwhelming the herbs. If youre not into wine, a sparkling water with lemon or even a cold pale ale works surprisingly well. For sides, I sometimes add a quick arugula salad dressed with olive oil and a squeeze of lemon, or a few spoonfuls of Greek yogurt mixed with garlic and mint on the side for dipping.

• Serve this straight from the tray for a rustic, no fuss presentation that still feels special.
• Leftovers make an incredible next day lunch, just slice the lamb thin and pile it onto crusty bread with the cold potatoes.
• If youre feeding more than two, double the recipe and use two trays, rotating them halfway through for even roasting.

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This dish has become my go to whenever I want to feel like Im treating someone, or myself, to something worth slowing down for. Its proof that you dont need a long ingredient list or hours in the kitchen to make a meal that sticks in your memory.

Recipe FAQs

→ What temperature should I cook the lamb for medium-rare?

Roast the lamb at 220°C (430°F) for 25 minutes to achieve an internal temperature of 54°C (130°F) for medium-rare. Adjust the cooking time by a few minutes for medium or well-done preferences.

→ 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. Store it covered in the refrigerator, then bring to room temperature 30 minutes before roasting for even cooking.

→ What can I substitute for green olives?

Black olives work beautifully as a substitute, or you can add sun-dried tomatoes for a sweeter, tangy variation. Capers can also be increased for extra briny flavor.

→ How do I know when the lamb is properly rested?

After removing from the oven, tent the lamb loosely with foil and let it rest for 8-10 minutes. This allows the juices to redistribute throughout the meat, ensuring tender, juicy chops when sliced.

→ What wine pairs best with this dish?

Light to medium-bodied red wines complement the lamb beautifully. Pinot Noir, Grenache, or a French Côtes du Rhône are excellent choices that won't overpower the delicate herb flavors.

→ Can I use regular potatoes instead of baby potatoes?

Absolutely. Cut regular potatoes into 2-3 cm chunks to match the size of halved baby potatoes. This ensures even roasting and proper cooking time alongside the lamb.