Roast Lamb with Green Olive Potatoes (Print)

Tender lamb with golden potatoes, green olives, and Mediterranean herbs. Elegant meal ready in 50 minutes.

# Components:

→ Lamb

01 - 1 small rack of lamb (about 1.1 to 1.3 lb), 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 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 oven to 425°F. Line a baking tray with parchment paper or foil.
02 - Toss 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 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 evenly over the entire lamb.
04 - Place rack of lamb fat side up on the opposite side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast in oven for 25 minutes for medium-rare (internal temperature 130°F), adjusting time as needed for preferred doneness. Turn potatoes halfway through roasting.
06 - In a small bowl, combine green olives, parsley, lemon zest, and capers.
07 - Remove tray from oven. Tent lamb with foil and let rest for 8 to 10 minutes.
08 - Scatter olive mixture over roasted potatoes and gently toss to combine.
09 - Slice lamb into individual chops and serve alongside olive potatoes.

# Chef Secrets:

01 -
  • Everything cooks on one pan, which means you're genuinely done with cleanup before dessert even crosses your mind.
  • The lamb stays tender and pink inside while the potatoes turn golden and crispy, creating this beautiful contrast without any fussing.
  • It tastes like you spent all afternoon cooking, but honestly takes less time than most weeknight meals.
02 -
  • Patting the lamb completely dry before seasoning makes all the difference between a glossy, caramelized exterior and one that steams instead of sears—I learned this the hard way.
  • Resting the lamb after cooking isn't optional; it's what separates juicy, tender meat from one that bleeds onto the plate and disappoints everyone at the table.
03 -
  • If your oven runs hot, start checking the lamb's internal temperature a few minutes early—every oven has its own personality, and you're better off knowing yours.
  • Don't skip the foil tent while the lamb rests; it keeps everything warm without continuing to cook, which is the difference between perfect and overdone.
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