Roast Lamb with Green Olive Potatoes (Print Version)

Succulent lamb roasted with golden potatoes and green olives. Elegant, easy, and perfect for a dinner for two.

# What You'll Need:

→ Lamb

01 - 1 small rack of lamb (about 1.1-1.3 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 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)

# How To:

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 entire 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 according to 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 Tips:

01 -
  • Everything roasts together on one tray, so you can actually enjoy the evening instead of being stuck at the stove.
  • The lamb stays tender and juicy with almost no effort, making you look like a seasoned chef even if it is your first time.
  • Those olive studded potatoes soak up all the lamb drippings and turn into something you will fight over at the table.
02 -
  • Do not skip drying the lamb, even a little moisture will steam the meat instead of giving you that gorgeous brown crust.
  • Use a meat thermometer if you are nervous, pulling the lamb at 54°C gives you perfect pink medium rare after resting.
  • Let the lamb rest under foil, cutting it too soon will send all those precious juices running onto the cutting board instead of staying in the meat.
03 -
  • Bring the lamb to room temperature for 20 minutes before roasting so it cooks evenly from edge to center.
  • If your oven runs hot, drop the temperature to 200°C and add a few extra minutes to avoid burning the herb crust.
  • Save any leftover lamb for next day sandwiches, cold lamb with mustard and arugula on crusty bread is a revelation.
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