Roast Lamb with Green Olive Potatoes (Printable Version)

Succulent lamb roasted with golden potatoes, green olives, and Mediterranean herbs. Ready in just 50 minutes.

# What You'll 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 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)

# 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 evenly on one side of the prepared baking tray.
03 - Pat the rack of lamb dry. In a small bowl, combine 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper. Rub this herb-mustard mixture generously over all sides of the lamb.
04 - Place the prepared rack of lamb, fat side up, on the opposite side of the baking tray, ensuring adequate space between the lamb and potatoes.
05 - Roast in the oven for 25 minutes for medium-rare doneness (internal temperature approximately 130°F), adjusting time according to your preferred level of doneness. Halfway through roasting, turn the potatoes for even cooking.
06 - While the lamb roasts, combine green olives, parsley, lemon zest, and capers in a small bowl.
07 - Remove the tray from the oven. Tent the lamb loosely with foil and allow it to rest for 8 to 10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine. Slice the lamb into individual chops and serve alongside the olive-dressed potatoes.

# Expert Hints:

01 -
  • Everything cooks on one tray, so cleanup is almost nonexistent and you can focus on setting the table instead of scrubbing pans.
  • The lamb comes out tender and perfectly pink, with a crust that tastes like you spent hours on it, even though the oven does all the work.
  • The potatoes soak up the lamb drippings and get tossed with salty olives and lemon zest, turning a simple side into something memorable.
  • It looks impressive enough for a date night but is forgiving enough that even if you're new to cooking lamb, you'll feel like a pro.
02 -
  • Don't skip the resting step for the lamb, I learned the hard way that slicing too soon means all those precious juices end up on the cutting board instead of in the meat.
  • Use a meat thermometer if you're nervous about doneness, 54°C for medium-rare is the sweet spot, and it takes the guesswork out completely.
  • Make sure your potatoes are cut to similar sizes so they cook evenly, I once had some pieces burnt and others still firm because I rushed the prep.
  • If your rack is on the larger side, add 5 minutes to the roasting time and check the internal temp before pulling it out.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting so it cooks evenly from edge to center, this one trick has saved me from overcooked edges and raw middles.
  • Save any lamb fat that renders onto the tray and drizzle it over the potatoes before tossing with the olives, it adds an incredible depth of flavor.
  • If you want to marinate the lamb ahead, rub it with the herb mixture up to 4 hours in advance and let it sit covered in the fridge, just remember to bring it back to room temp before roasting.
  • Use a sharp knife to slice between the bones cleanly, a dull blade will tear the meat and ruin that beautiful presentation you worked for.
Go Back