Pin it My partner once told me lamb intimidated him, so I bought a Frenched rack on a whim and proved him wrong in under an hour. The kitchen smelled like a bistro, the cleanup was laughably easy, and we ate straight off the tray with our fingers, laughing at how fancy we felt. That night, this dish became our go-to for anniversaries, quiet Fridays, and whenever we need to remember that romance doesn't require reservations. It's unapologetically simple and shamelessly indulgent.
I made this for my best friend's birthday once, and she still brings it up every time we talk about food. She'd never tried lamb before and was nervous, but one bite of that herb crust and she was sold. We polished off the whole tray, olives and all, and she left with the recipe scribbled on a napkin. It's become her signature dish now, which makes me ridiculously proud.
Ingredients
- Rack of lamb (500 to 600 g, Frenched): The star of the show, Frenched means the bones are cleaned for an elegant presentation, and a small rack is perfect for two without waste.
- Olive oil (1 tbsp for lamb, 2 tbsp for potatoes): Use good quality oil here since it carries the herbs and helps everything crisp up beautifully.
- Dijon mustard (1 tsp): Adds a subtle tang that clings to the lamb and balances the richness of the fat.
- Fresh rosemary (1 tsp, finely chopped): Rosemary and lamb are soulmates, bring out that piney, earthy warmth that makes the whole kitchen smell incredible.
- Fresh thyme leaves (1 tsp): Thyme is gentler than rosemary and rounds out the herb blend with a soft, floral note.
- Garlic clove (1, minced): Just enough to add depth without overpowering the delicate lamb.
- Salt and freshly ground black pepper: Season generously, lamb can handle it and needs it to shine.
- Baby potatoes (300 g, halved): They roast faster than large potatoes and get crispy edges while staying creamy inside.
- Smoked paprika (1/2 tsp): Gives the potatoes a warm, smoky sweetness that plays beautifully with the olives.
- Dried oregano (1/2 tsp): Brings a Mediterranean vibe that ties the whole dish together.
- Green olives (60 g, pitted and halved): Briny, bright, and a little funky, they cut through the richness and make every bite interesting.
- Fresh parsley (1 tbsp, chopped): A fresh, grassy finish that wakes everything up at the end.
- Lemon zest (1/2 lemon): Just the zest, not the juice, for a citrusy lift without making anything soggy.
- Capers (1 tsp, drained, optional): If you love a little extra brine and pop, toss these in with the olives.
Instructions
- Preheat and Prep Your Tray:
- Set your oven to 220°C (430°F) and line a baking tray with parchment or foil. This high heat is key for getting that golden crust on the lamb and crispy edges on the potatoes.
- Season the Potatoes:
- Toss the halved baby potatoes in a bowl with 2 tbsp olive oil, smoked paprika, oregano, sea salt, and pepper until every piece is coated. Spread them on one side of your tray, cut side down for maximum crispiness.
- Rub the Lamb:
- Pat the rack of lamb completely dry with paper towels (moisture is the enemy of a good crust). In a small bowl, mix 1 tbsp olive oil, Dijon, rosemary, thyme, minced garlic, salt, and pepper, then rub this all over the lamb like you're giving it a spa treatment.
- Arrange on the Tray:
- Place the lamb on the other side of the tray, fat side up, making sure it's not touching the potatoes so everything roasts evenly. 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 (internal temp around 54°C or 130°F). Halfway through, give the potatoes a flip with tongs so they brown on both sides.
- Make the Olive Mix:
- While everything roasts, combine the halved green olives, chopped parsley, lemon zest, and capers in a small bowl. This bright, briny mix is what makes the potatoes unforgettable.
- Rest the Lamb:
- Pull the tray out, tent the lamb loosely with foil, and let it rest for 8 to 10 minutes. This lets the juices redistribute so every chop stays juicy when you slice.
- Finish the Potatoes:
- Scatter the olive mixture over the hot potatoes and toss gently. The residual heat will warm the olives and meld all those flavors together.
- Slice and Serve:
- Slice the lamb between the bones into individual chops and plate them alongside the olive potatoes. Serve immediately while everything is still warm and aromatic.
Pin it The first time I served this, I was so nervous about the lamb being undercooked that I kept opening the oven, which only made things take longer. My partner finally told me to trust the timer, and when I pulled it out, it was perfect. We clinked our wine glasses over the tray, too hungry to bother plating it properly, and I realized that sometimes the best meals are the ones where you stop fussing and just enjoy.
Choosing Your Lamb
Look for a rack that's been Frenched, which means the bones are already cleaned and ready to impress. Ask your butcher for a smaller rack (500 to 600 g) so it's perfectly portioned for two without leftovers. If the fat cap looks thick, don't worry, it'll render down and keep everything moist and flavorful. Fresh lamb should smell clean and slightly sweet, never gamey or sour.
Timing for Different Doneness
Twenty-five minutes at 220°C will give you a rosy medium rare, which is how lamb shines best. If you prefer medium, add 5 minutes and aim for an internal temp of 60°C (140°F). For well done, go to 70°C (160°F), but know that you'll sacrifice some of that melt in your mouth tenderness. Always rest the lamb after roasting, this step is non-negotiable no matter how you like your meat cooked.
Variations and Swaps
Swap green olives for Kalamata if you want something earthier and less briny. Toss in a handful of cherry tomatoes with the potatoes for a burst of sweetness that balances the salt. If you can't find baby potatoes, use regular ones cut into wedges, just add 5 to 10 minutes to the roasting time. You can marinate the lamb up to 4 hours ahead with the herb rub, which deepens the flavor and makes dinner even faster.
- Add sun dried tomatoes to the olive mix for extra richness and a hint of sweetness.
- Sprinkle crumbled feta over the potatoes right before serving for a creamy, tangy finish.
- Pair this with a light red like Pinot Noir or Grenache, something fruity that won't overpower the lamb.
Pin it This dish taught me that fancy doesn't mean complicated, and that the best dinners are the ones where you can actually talk to the person across from you instead of stressing in the kitchen. Make it once, and it'll become your secret weapon for every occasion that calls for something special.
Recipe Q&A
- → 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 medium-well, aim for 65°C (150°F). Use a meat thermometer for accuracy.
- → Can I prepare the lamb marinade ahead of time?
Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours in advance. This actually enhances the flavor as the herbs and garlic have more time to penetrate the meat.
- → What can I substitute for green olives?
Black olives work well as a substitute, or you can use Kalamata olives for a bolder flavor. Sun-dried tomatoes also make an excellent addition or replacement for a sweeter, tangy note.
- → 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 throughout the meat, ensuring it stays tender and juicy when sliced.
- → Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into 2-3 cm chunks. Just ensure they're cut evenly so they cook at the same rate. Baby potatoes are preferred for their tender texture and crispy skin.
- → What wine pairs best with this dish?
Light to medium-bodied red wines work beautifully, such as Pinot Noir, Grenache, or Côtes du Rhône. These complement the lamb without overwhelming the delicate herb flavors and green olive notes.