Roast Lamb Green Olive Potatoes (Printable)

Succulent rack of lamb with golden potatoes and green olives. Perfect for a romantic dinner with minimal cleanup.

# Ingredient List:

→ Meat

01 - 1 small rack of lamb (about 1.1 to 1.3 lb), 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 evenly all over the lamb.
04 - Place the rack of lamb, fat side up, on the opposite 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 cooking 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 to combine.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Tips:

01 -
  • Everything roasts together on one tray, so you're not juggling pans or timing multiple dishes.
  • The herb crust on the lamb tastes like restaurant quality but takes about two minutes to put together.
  • Those crispy potatoes with briny olives and lemon zest could honestly be a meal on their own.
  • It's naturally gluten free and feels indulgent without being heavy.
02 -
  • Don't skip drying the lamb before rubbing it, moisture prevents browning and you'll miss out on that beautiful crust.
  • Resting the meat is not optional, if you cut into it right away all the juices run out and you're left with dry lamb.
  • Turn the potatoes halfway through or the bottom side stays pale and soft instead of crispy and golden.
03 -
  • Let the lamb come to room temperature for 20 minutes before roasting, it cooks more evenly and you won't end up with a cold center.
  • Use a hot oven and don't overcrowd the tray, high heat and space are what give you crispy potatoes and a caramelized crust on the lamb.
  • Save the bones after dinner, they make an incredible base for a quick lamb stock or soup the next day.
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