Roast Lamb with Green Olive Potatoes (Print)

Succulent lamb roasted with golden, green olive-studded potatoes. Easy, elegant dinner for two with minimal cleanup.

# What You Need:

→ Lamb

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 - 10.6 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 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.

# Helpful Hints:

01 -
  • Everything roasts together on one tray, so you can actually sit down and relax instead of juggling pots.
  • The lamb stays tender and juicy while the potatoes turn golden and salty with briny pops of olive in every bite.
  • It looks like you spent hours, but you'll be done in less time than it takes to watch a movie.
  • Perfect for two, with no awkward leftovers or portion math.
02 -
  • Pat the lamb completely dry before rubbing it, or the herbs won't stick and the crust won't form properly.
  • Use a meat thermometer if you're nervous about doneness, lamb goes from perfect to overdone fast, and it's worth the peace of mind.
  • Let the lamb rest, if you skip this step, all the juices will run out onto the cutting board instead of staying in the meat.
  • Don't crowd the tray, if the potatoes are too close together, they'll steam instead of roast and you'll lose that crispy texture.
03 -
  • Bring the lamb to room temperature for 20 minutes before roasting so it cooks evenly from edge to center.
  • Save the rendered fat from the tray and drizzle it over the potatoes before serving for an extra hit of flavor.
  • If your oven runs hot, drop the temp to 200°C and add a few extra minutes, you want a crust without burning the herbs.
  • Use a sharp knife to slice between the bones, pressing down firmly in one motion so the chops stay intact and look beautiful on the plate.
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