Roast Lamb Green Olive Potatoes

The smell of rosemary hitting hot lamb fat is what convinced me I could cook something impressive without spending all night in the kitchen. I was trying to impress someone without looking like I was trying too hard, and this dish became my secret weapon. One pan, less than an hour, and it looks like you know exactly what you're doing. The lamb comes out tender and pink, the potatoes crisp and salty, and the olives add just enough sharpness to make everything feel intentional. It's become my go-to when I want dinner to feel special without the stress.

I made this for the first time on a rainy Friday night when I wanted to feel like we were somewhere warm and coastal. We lit candles, opened a bottle of wine too early, and I kept checking the oven like I was waiting for something to go wrong. Nothing did. The lamb rested under foil while I tossed the potatoes with olives, and when I sliced into it, the inside was perfectly rosy. We ate slowly, soaking up every bit of flavor with crusty bread I hadn't planned for but was glad I had.

Ingredients

• Rack of lamb: Ask your butcher for a Frenched rack, it looks elegant and makes portioning easy, plus the exposed bones give you a nice handle while carving.
• Dijon mustard: This isn't just for flavor, it helps the herbs stick to the meat and creates a light crust that locks in moisture.
• Fresh rosemary and thyme: Fresh herbs make all the difference here, dried just won't give you that aromatic punch when the lamb hits the heat.
• Baby potatoes: Halve them so they get crispy on the cut side, and don't skip the smoked paprika, it adds a subtle warmth that plays beautifully with the olives.
• Green olives: I like Castelvetrano or any buttery green olive, they're mild enough not to overpower but still bring that Mediterranean brightness.
• Lemon zest: Just the zest, not the juice, you want that fragrant oil without making the potatoes soggy.
• Capers: Optional but worth it, they add little bursts of salt and tang that wake up the whole dish.

Instructions

Prep the oven and tray:

Preheat to 220°C and line your baking tray with parchment or foil, this makes cleanup so much easier and prevents sticking. You want the oven hot so the lamb gets a nice crust while the inside stays tender.

Season the potatoes:

Toss the halved baby potatoes with olive oil, smoked 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.

Rub the lamb:

Pat the rack dry with paper towels, then mix your olive oil, Dijon, rosemary, thyme, garlic, salt, and pepper into a paste. Rub it all over the lamb, pressing it into the meat so it sticks and forms a crust as it roasts.

Arrange on the tray:

Place the lamb fat side up on the other side of the tray, keep it separate from the potatoes so the juices don't make them soggy. The fat will render and baste the meat as it cooks.

Roast together:

Slide the tray into the oven and roast for 25 minutes for medium rare, flipping the potatoes halfway through so they brown evenly. Use a thermometer if you have one, you're aiming for about 54°C internal temp.

Make the olive mix:

While everything roasts, combine your halved green olives, chopped parsley, lemon zest, and capers in a small bowl. This brightens up the potatoes and adds a fresh, zesty contrast to the rich lamb.

Rest the lamb:

Pull the tray out, tent the lamb loosely with foil, and let it rest for 8 to 10 minutes. Resting lets the juices redistribute so every slice is moist and flavorful.

Toss and serve:

Scatter the olive mixture over the hot potatoes and toss gently, then slice the lamb between the bones into individual chops. Plate it up and try not to eat it all straight from the tray.

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There's something about slicing into a rack of lamb and seeing that perfect pink center that makes you feel like you've leveled up in the kitchen. The first time I nailed it, I stood there grinning like I'd just won something. We didn't talk much during dinner, just made those little mmm sounds between bites and poured more wine. It's the kind of meal that turns a regular Tuesday into an occasion, and I think that's worth celebrating.

Choosing Your Lamb

Look for a rack with a nice layer of fat on top and bright red meat underneath, avoid anything that looks dry or has a greyish tint. If you're buying from a butcher, ask them to French it for you, they'll scrape the bones clean and trim off the excess fat, which makes it look restaurant fancy with zero effort on your part. A small rack for two usually weighs between 500 and 600 grams and has about 6 to 8 ribs, perfect for splitting into individual chops at the end. If you can only find a larger rack, just scale up the potatoes and olive mix, the method stays exactly the same.

Timing and Doneness

Lamb is best served medium rare to medium, which means pulling it out when the internal temp hits around 54 to 57°C, it'll climb a few degrees while resting. If you like it more well done, roast for an extra 5 to 7 minutes, but know that lamb can get tough if you overcook it, so use a thermometer if you're unsure. The potatoes take about the same time as the lamb, but they're forgiving, if the lamb finishes first just tent it and let the potatoes crisp up for another few minutes. I learned this the hard way after serving pale, soft potatoes next to perfect lamb, now I always give them that extra time if they need it.

Serving and Pairing

This dish is rich and herby, so it loves a light red wine like Pinot Noir or a fruity Grenache, something that won't fight with the rosemary or the olives. I like to serve it straight from the tray for a casual, rustic feel, but you can plate it up with the chops leaning against a mound of potatoes if you want it to look extra polished. A simple green salad with lemon vinaigrette on the side cuts through the richness, or just have good bread on hand to mop up any juices left on the plate.

• Marinate the lamb up to 4 hours ahead if you want deeper flavor and even less work at dinner time.
• Swap green olives for Kalamata or add a handful of sun dried tomatoes to the potato mix for a different vibe.
• Leftovers, if you have any, are incredible sliced cold over a salad the next day.

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This is the kind of recipe that makes you realize fancy dinners don't have to be complicated, just thoughtful. Enjoy every bite, and don't forget to pour yourself a glass of something good while it roasts.

Recipe FAQs

→ What internal temperature should the lamb reach for medium-rare?

For medium-rare lamb, aim for an internal temperature of 54°C (130°F). Use a meat thermometer inserted into the thickest part of the meat, avoiding the bone. The lamb will continue cooking slightly while resting.

→ Can I prepare the lamb ahead of time?

Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours ahead of time. Store it covered in the refrigerator, then bring it to room temperature 30 minutes before roasting for even cooking.

→ What can I substitute for green olives?

You can substitute black olives, Kalamata olives, or even add sun-dried tomatoes for variation. Each will bring a slightly different flavor profile while maintaining the Mediterranean character of the dish.

→ How do I know when the potatoes are done?

The potatoes are ready when they're golden brown on the outside and tender when pierced with a fork. Turning them halfway through roasting ensures even browning and crispy edges on all sides.

→ Why should I let the lamb rest after roasting?

Resting the lamb for 8-10 minutes allows the juices to redistribute throughout the meat, ensuring each chop is moist and flavorful. Tenting with foil keeps it warm while preventing overcooking.

→ What wine pairs best with this dish?

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