Roast Lamb with Green Olive Potatoes (Printable Version)

Elegant roasted lamb with golden potatoes, green olives, fresh herbs, and Mediterranean flavors for two.

# What You Need:

→ Meat

01 - 1 small rack of lamb, frenched (1.1–1.3 lbs)
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 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 Make:

01 - Preheat the oven to 430°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 8–10 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 on one tray, so cleanup takes less time than dessert.
  • The lamb stays juicy and tender without any fussy technique or constant checking.
  • Green olives and lemon zest turn simple potatoes into something you'll crave again.
  • It looks and tastes like a special occasion, even on a quiet Tuesday night.
02 -
  • Drying the lamb before rubbing it is crucial, I skipped it once and the crust slid right off in the oven.
  • Don't skip the resting time, cutting into the lamb too early releases all the juices onto the board instead of keeping them inside the meat.
  • Turn the potatoes halfway through roasting or they'll brown unevenly and some will stay pale and soft.
03 -
  • Marinate the lamb in the herb mustard rub for up to 4 hours in the fridge, it deepens the flavor and makes the crust even more fragrant.
  • Use parchment paper instead of foil if you want easier cleanup, the lamb juices won't stick and the potatoes lift right off.
  • Let the lamb come to room temperature for 20 minutes before roasting so it cooks more evenly from edge to center.
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