Roast Lamb with Green Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes, green olives, and fresh herbs. Elegant dinner for two in 50 minutes.

# What you'll need:

→ Meat

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)

# Method:

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 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.

# Expert Advice:

01 -
  • It genuinely tastes like you've been cooking all day, but you haven't—perfect for impressing without stress.
  • One pan means you're not standing at the sink contemplating your life choices after dinner.
  • The herb-mustard crust creates this incredible savory shell that keeps the lamb impossibly tender inside.
02 -
  • Lamb continues cooking after you remove it from the oven, so pull it out at 54°C internal temperature if you want medium-rare—it'll reach 57–58°C while resting, which is absolute perfection.
  • Don't skip patting the lamb dry; even a thin layer of moisture will steam instead of sear, and you'll lose that crucial caramelized crust that makes this dish shine.
03 -
  • If you have time, coat the lamb with the herb mixture 2–4 hours ahead and refrigerate it—the flavors deepen and the cold helps the crust set faster when it hits the hot oven.
  • Substitute black olives for green if that's what you have, or swap in sun-dried tomatoes for something different; the principle of adding a briny, acidic element at the end is what matters.
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