Roast Lamb with Olive Potatoes (Printable)

Succulent lamb roasted with golden, green olive-studded potatoes. Elegant dinner for two in 50 minutes.

# Ingredient List:

→ 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 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 oven to 430°F. Line a baking tray with parchment paper or foil.
02 - Toss 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. In a small bowl, combine 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper. Rub this herb-mustard mixture evenly over the entire surface of the lamb.
04 - Place the lamb rack, fat side up, on the opposite side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast for 25 minutes for medium-rare doneness (internal temperature approximately 130°F). Turn the potatoes halfway through the roasting time.
06 - While 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 8–10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine.
09 - Slice the lamb into individual chops and plate alongside the olive potatoes. Serve immediately.

# Expert Suggestions:

01 -
  • Everything roasts together on one tray, so you can actually sit down and enjoy your evening instead of hovering over the stove.
  • The green olives and lemon zest brighten the potatoes in a way that feels fancy but takes zero extra effort.
  • It looks like you spent hours, but really it's just good ingredients and high heat doing all the work.
02 -
  • Dry the lamb thoroughly before rubbing it with the herb mixture, any moisture will steam instead of sear and you'll lose that beautiful crust.
  • Don't 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 aren't browning, make sure they're in a single layer with space between them, overcrowding traps steam and makes them soggy instead of crispy.
03 -
  • Marinate the lamb with the herb rub up to 4 hours ahead, wrap it tightly and refrigerate, then bring it to room temperature 30 minutes before roasting for even cooking.
  • Use a hot oven and don't open the door unnecessarily, every time you peek you lose heat and add cooking time.
  • Save the bones after you've eaten the meat, they make an incredible base for a quick lamb stock or soup the next day.
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