Roast Lamb with Green Olive Potatoes (Printable)

Elegant lamb and olive-studded potatoes roasted together—perfect for a romantic dinner with minimal cleanup.

# What Goes In:

→ Lamb

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

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 Make It:

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 thoroughly 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 to combine.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Advice:

01 -
  • Everything roasts on one tray, so you can set a table or open wine instead of washing dishes.
  • The lamb stays tender and juicy with barely any effort, and the olives turn the potatoes into something unexpectedly vibrant.
  • It looks and tastes like you spent all day cooking, but you only need 50 minutes start to finish.
  • Perfect for two people who want something elegant without leftovers sitting in the fridge all week.
02 -
  • Don't skip patting the lamb dry, any moisture will steam instead of sear and you'll lose that beautiful crust.
  • Resting the meat is not optional, cutting into it too early means all the juices run out onto the plate instead of staying inside.
  • Turn the potatoes halfway through so they brown evenly, otherwise one side stays pale and soft.
  • Use a meat thermometer if you're unsure, 54°C gives you perfect pink medium-rare and takes the guesswork out.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting so it cooks more evenly.
  • If your oven runs hot, drop the temperature to 200°C and add a few extra minutes to avoid burning the herbs.
  • Use a cast iron skillet instead of a baking tray if you want even crispier potatoes and a deeper sear on the lamb.
  • Save the bones after eating, they make an incredible base for a small batch of stock.
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