Roast Lamb with Olive Potatoes (Printable Version)

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

# 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 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 425°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 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. Scatter the olive mixture over the roasted potatoes and gently toss.
08 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Advice:

01 -
  • It delivers restaurant-level elegance with just one pan and less than an hour of your time.
  • The potatoes soak up all the lamb drippings and herb flavors, becoming the real star of the plate.
  • Perfect for a date night at home when you want to impress without spending the evening in the kitchen.
02 -
  • Do not skip drying the lamb before rubbing it, any moisture will steam the meat instead of creating that crispy, herbed crust.
  • Let the lamb rest after roasting or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Use a meat thermometer if you have one, lamb goes from perfect to overdone quickly, and 54°C is your sweet spot for tender, rosy medium-rare.
03 -
  • Marinate the lamb with the herb rub up to 4 hours ahead and let it come to room temperature 30 minutes before roasting for even cooking.
  • If your potatoes aren't crisping enough, spread them out more on the tray, overcrowding traps steam and prevents browning.
  • Save the rendered lamb fat from the pan, it's liquid gold for roasting vegetables or frying eggs the next morning.
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