Roast Lamb with Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes, green olives, and Mediterranean herbs for an elegant dinner.

# 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 - 10.6 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)

# Directions:

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 Advice:

01 -
  • Everything roasts on one tray, so you can pour yourself a glass of wine while it cooks instead of juggling pots and pans.
  • The green olives and lemon zest add a briny brightness that cuts through the richness of the lamb in the most satisfying way.
  • It looks like you spent hours in the kitchen, but you'll be sitting down to eat in under an hour.
  • Leftovers reheat beautifully, and the potatoes get even crispier the next day if you toss them in a hot skillet.
02 -
  • Don't skip patting the lamb dry before seasoning, any surface moisture will steam instead of sear, and you'll miss out on that gorgeous crust.
  • Resting the meat is not optional, cutting into it too soon means all those delicious juices run out onto the cutting board instead of staying in the meat.
  • If your potatoes aren't browning, move them to the lower rack for the last 10 minutes, they need direct heat from below to crisp up properly.
03 -
  • If you have time, rub the lamb with the herb mixture and let it sit in the fridge for a few hours, the flavors will penetrate deeper and the meat will taste even more fragrant.
  • Use a meat thermometer instead of guessing, it's the difference between perfect and overdone, and once you try it, you'll never roast meat without one again.
  • Let the tray rest on the stovetop for a minute before serving, it makes it easier to handle and gives you a moment to plate everything without burning your fingers.
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