Roast Lamb with Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes and green olives. Elegant French-Mediterranean dinner for two.

# What You'll Need:

→ Lamb

01 - 1 small rack of lamb (approximately 1.1 to 1.3 pounds), 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 - 10.5 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 It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss halved baby potatoes with 2 tablespoons olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread them on one side of the prepared baking tray.
03 - Pat the rack of lamb dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper. Rub this mixture thoroughly over the entire surface of the lamb.
04 - Place the coated rack of lamb fat side up on the opposite side of the baking tray, ensuring sufficient space between the lamb and potatoes.
05 - Roast in the oven for 25 minutes for medium-rare doneness (internal temperature approximately 130°F). Turn the potatoes halfway through the roasting time.
06 - While lamb roasts, combine green olives, parsley, lemon zest, and capers in a small bowl.
07 - Remove the tray from the oven. Tent the lamb with foil and allow it to rest for 8 to 10 minutes before carving.
08 - Scatter the olive mixture over the roasted potatoes and gently toss to combine. Slice the lamb into individual chops and arrange on plates alongside the olive potatoes.

# Expert Tips:

01 -
  • It looks like you spent all day cooking, but you'll be sipping wine within the hour.
  • The green olives add a salty, briny punch that makes the potatoes unforgettable.
  • Cleanup is shockingly easy, just one tray and a few bowls.
  • Perfect for a date night when you want to impress without the stress.
02 -
  • Resting the lamb is not optional, if you skip it, all those beautiful juices will run out onto the cutting board instead of staying in the meat.
  • Don't crowd the tray, the lamb and potatoes need space to roast, not steam, so use a large enough pan or two if needed.
  • Pat the lamb dry before seasoning, even a little moisture will prevent that gorgeous crust from forming.
03 -
  • Bring the lamb to room temperature 30 minutes before roasting, cold meat cooks unevenly and won't develop that perfect crust.
  • Save the rendered lamb fat from the tray and use it to fry eggs the next morning, it's liquid gold.
  • If your potatoes aren't browning enough, crank the oven to broil for the last 3 minutes, watching carefully so they don't burn.
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