Roast Lamb with Olive Potatoes

The kitchen was dim except for the oven light, and I was already second-guessing whether lamb was too ambitious for a weeknight. But then the smell hit: rosemary, garlic, and that unmistakable richness of meat crisping at the edges. I pulled the tray out and realized I'd just made something that looked like it belonged in a bistro, not my cramped apartment. That was the night I stopped being intimidated by rack of lamb.

I made this for my partner on a random Tuesday because we were both tired of pasta and needed something that felt like celebration without the fuss. We ate it straight off the tray with our fingers, laughing at how the crispy potato edges kept disappearing before we could plate them properly. The lamb was perfect: pink in the center, crusty on the outside, and gone in minutes. It became our go-to for nights when we wanted to feel like adults who have it together, even when we absolutely didn't.

Ingredients

• Rack of lamb: Ask your butcher to French it for you (they'll clean the bones), and don't worry if it's smaller than 500 g, it'll still work beautifully.
• Dijon mustard: This isn't just for flavor, it helps the herbs stick to the meat and creates a gorgeous crust as it roasts.
• Fresh rosemary and thyme: Dried herbs won't give you the same fragrance or brightness, so splurge on fresh if you can.
• Baby potatoes: Halving them gives you more crispy surface area, which is the whole point of roasting them.
• Smoked paprika: A little smokiness makes the potatoes taste like they've been cooked over a fire, even though they haven't.
• Green olives: Use the kind you actually like eating on their own, not the sad canned ones that taste like salt and regret.
• Lemon zest: This is what makes the olive mix sing, so don't skip it or substitute juice.
• Capers: Optional, but they add a briny pop that balances the richness of the lamb.

Instructions

Get the oven hot:

Preheat to 220°C and line your tray while it heats up. A hot oven is what gives you crispy potatoes and a good crust on the lamb.

Season the potatoes:

Toss them with olive oil, paprika, oregano, salt, and pepper until every piece is coated. Spread them cut-side down on one side of the tray so they get golden and crispy.

Prep the lamb:

Pat it completely dry (wet meat won't brown), then rub it all over with the mustard-herb-garlic mixture. Don't be shy, really massage it in.

Arrange on the tray:

Place the lamb fat-side up on the other side of the tray, leaving space between it and the potatoes. This keeps everything roasting evenly without steaming.

Roast together:

Slide the tray into the oven and roast for 25 minutes, flipping the potatoes halfway through. The lamb should reach about 54°C inside for medium-rare.

Make the olive mix:

While everything roasts, chop your olives and parsley, zest the lemon, and toss it all together with capers if using.

Rest the lamb:

Pull the tray out, tent the lamb loosely with foil, and let it rest for 8 to 10 minutes. This keeps the juices inside instead of all over your cutting board.

Finish the potatoes:

Scatter the olive mixture over the hot potatoes and toss gently so the lemon zest and parsley coat everything.

Slice and serve:

Cut between the bones to make individual chops, and pile them next to the potatoes. Eat immediately.

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There's something about cutting into a rack of lamb and seeing that perfect rosy center that makes you feel like you've unlocked a secret. The first time I nailed it, I took a photo before we ate, which I never do. It wasn't just dinner anymore, it was proof that I could make something worth remembering. We finished every bite, and I kept the photo saved under favorites for months.

Timing Your Doneness

If you like your lamb more on the rare side, pull it at 50°C internal and let it coast up during resting. For medium, aim for 57°C before resting. I learned this the hard way after overcooking a beautiful piece of meat because I didn't account for carryover heat. A instant-read thermometer is worth every penny, and it takes the guesswork out completely. Stick it into the thickest part of the meat, away from the bone, and you'll know exactly where you stand.

Making It Ahead

You can rub the lamb with the herb mixture up to four hours ahead and leave it in the fridge, covered. It'll soak up even more flavor, and you'll save yourself the prep work right before cooking. I've done this on nights when I knew I'd be rushed, and it made everything feel so much calmer. Just bring the lamb to room temperature for about 20 minutes before roasting, or it'll cook unevenly. The olive mix can also be prepped a few hours early and kept in a small bowl in the fridge.

Serving and Pairing

This dish doesn't need much else, honestly. A simple green salad with lemon vinaigrette is enough to round it out, or some crusty bread to soak up any pan juices. We've served it with a light Pinot Noir, and the wine's acidity cut through the richness perfectly. If you're not into wine, sparkling water with a twist of lemon works beautifully too.

• Use any leftover lamb cold in a sandwich the next day with mustard and arugula.
• The potatoes reheat surprisingly well in a hot oven for 10 minutes.
• If you can't find baby potatoes, chop regular ones into similar-sized pieces so they cook evenly.

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This recipe taught me that elegance doesn't have to mean complexity, and that sometimes the best meals are the ones you almost didn't try. Make it once, and I promise you'll stop thinking of lamb as special occasion only.

Recipe Questions

→ What internal temperature should I aim for when cooking the lamb?

For medium-rare, aim for an internal temperature of 54°C (130°F). For medium, cook to 60°C (140°F), and for well-done, reach 65°C (150°F). Always use a meat thermometer for accuracy.

→ Can I prepare the lamb in advance?

Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours ahead of time. Keep it covered and refrigerated, then bring to room temperature 30 minutes before roasting.

→ What can I substitute for green olives?

Black olives like Kalamata work beautifully, or you can add sun-dried tomatoes for a sweeter, tangier variation. Capers alone also provide a nice briny contrast.

→ How do I know when the lamb is properly rested?

Tent the lamb loosely with foil and let it rest for 8-10 minutes after removing from the oven. This allows the juices to redistribute, ensuring tender, juicy chops when sliced.

→ What wine pairs best with this dish?

A light to medium-bodied red wine works wonderfully. Try Pinot Noir for its elegance, Grenache for fruity notes, or a Côtes du Rhône for classic French-Mediterranean pairing.

→ Can I use regular potatoes instead of baby potatoes?

Absolutely. Cut regular potatoes into 2-3 cm chunks to ensure even cooking. They may need a few extra minutes in the oven compared to baby potatoes.