Roast Lamb with Green Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes and green olives. Perfect for an elegant dinner with easy cleanup.

# Ingredient List:

→ Lamb

01 - 1 small rack of lamb (18-21 oz), 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 oz 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 Garnish

14 - 2.1 oz green olives, pitted and halved
15 - 1 tablespoon fresh parsley, chopped
16 - Zest of 1/2 lemon
17 - 1 teaspoon capers, drained (optional)

# How to Prepare:

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 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 8-10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Advice:

01 -
  • Only one pan to wash means more time enjoying wine and conversation instead of scrubbing dishes.
  • The green olives and lemon zest make ordinary roasted potatoes taste like something from a coastal bistro.
  • Even if youve never cooked lamb before, this method is so forgiving youll look like a seasoned chef.
  • Perfect for a quiet dinner at home that still feels like a celebration.
02 -
  • Let the lamb come to room temperature for 20 minutes before cooking or the inside will be cold while the outside overcooks.
  • Dont skip the resting time, cutting into the lamb too early will cause all the juices to run out onto the cutting board instead of staying in the meat.
  • If your potatoes arent browning, spread them out more, they need space and direct heat to crisp up properly.
03 -
  • Score the fat cap on the lamb in a crosshatch pattern before rubbing it with the herb paste, this helps it render and crisp up beautifully.
  • Save any pan drippings and mix them with a splash of red wine or stock to make a quick, glossy sauce for drizzling over the lamb.
  • If your oven runs hot, start checking the lamb at 20 minutes to avoid overcooking, every oven is different and a few degrees matter.
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