Roast Lamb with Olive Potatoes (Printable Version)

Tender rack of lamb with golden potatoes, green olives, fresh herbs, and lemon zest—all on one pan.

# List of Ingredients:

→ 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 - 10.5 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 Steps:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a mixing 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.
08 - Scatter the olive mixture over the roasted potatoes and gently toss.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Suggestions:

01 -
  • Everything roasts on one tray, so you can actually sit down and talk instead of hovering over the stove.
  • The green olives and lemon zest turn plain potatoes into something you'll want to eat with a spoon.
  • It looks fancy enough to impress, but it's honestly easier than most chicken recipes.
  • The lamb stays tender and juicy without any complicated techniques or timing tricks.
02 -
  • Pat the lamb completely dry before rubbing it, or the crust won't form properly and you'll end up with steamed meat.
  • Don't skip the resting time, even if you're starving, because slicing too early means all the juices run out and the meat goes dry.
  • Turn the potatoes halfway through or the bottom side will burn while the top stays pale.
03 -
  • Score the fat cap on the lamb in a crosshatch pattern before rubbing it, this helps it render and crisp up beautifully.
  • Add a splash of the pan drippings over the potatoes right before serving for an extra hit of flavor.
  • If your oven runs cool, bump the temperature to 230°C or the potatoes won't get crispy enough.
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