Save to Pinterest The timer was ticking down when I realized I'd invited someone over without a backup plan. I opened the fridge and saw a small rack of lamb I'd been saving, some baby potatoes, and a jar of green olives. What came together that night wasn't just dinner, it was proof that simplicity and good ingredients can feel like luxury. The lamb roasted beside the potatoes, everything golden and fragrant, and I've never looked back.
I made this again on a rainy February evening when we needed something warm and celebratory without the fuss. The smell of rosemary and garlic filled the kitchen while we sat at the counter with wine, talking through the week. When I pulled the tray out, the lamb had that perfect crust and the potatoes were crispy at the edges. It felt like we'd stolen a night out without leaving home.
Ingredients
- Rack of lamb: Ask your butcher for a Frenched rack, it means the bones are already cleaned and it looks elegant on the plate.
- Dijon mustard: This helps the herbs stick and adds a subtle tang that deepens the crust without overpowering the meat.
- Fresh rosemary and thyme: Fresh herbs make all the difference here, their oils release into the lamb as it roasts and perfume the whole tray.
- Baby potatoes: Halve them evenly so they roast at the same rate, crispy on the cut side and tender inside.
- Smoked paprika: A little smokiness balances the briny olives and gives the potatoes a warm, earthy note.
- Green olives: Use good quality pitted ones, they bring a Mediterranean brightness that feels both rustic and refined.
- Lemon zest: Just the zest, not the juice, it adds a fresh lift without making things too acidic.
- Capers: Optional but wonderful, they add tiny bursts of salt and funk that tie everything together.
Instructions
- Preheat and prep your tray:
- Set your oven to 220°C and line a baking tray with parchment. This high heat is what gives the lamb a beautiful crust and the potatoes those golden edges.
- Season the potatoes:
- Toss the halved baby potatoes with olive oil, smoked paprika, oregano, salt, and pepper in a bowl until every piece is coated. Spread them on one side of the tray in a single layer so they crisp up instead of steaming.
- Prepare the lamb:
- Pat the rack dry with paper towels, moisture is the enemy of a good sear. Mix olive oil, Dijon, rosemary, thyme, garlic, salt, and pepper into a paste and rub it all over the lamb, pressing it into the meat.
- Arrange and roast:
- Place the lamb fat side up on the other side of the tray, keeping it separate from the potatoes. Roast for 25 minutes, flipping the potatoes halfway through so they brown evenly.
- Make the olive mix:
- While everything roasts, combine the green olives, parsley, lemon zest, and capers in a small bowl. This fresh mix will go on at the end to keep its brightness intact.
- Rest the lamb:
- Pull the tray out and tent the lamb loosely with foil, letting it rest for 8 to 10 minutes. This lets the juices redistribute so every slice is tender and juicy.
- Toss and serve:
- Scatter the olive mixture over the hot potatoes and toss gently. Slice the lamb into individual chops and plate them alongside the potatoes, spooning any pan juices over the top.
Save to Pinterest The first time I sliced into that lamb and saw the perfect pink center, I felt like I'd cracked some kind of code. My guest looked up and said it tasted like something you'd order on a honeymoon. We laughed, but honestly, that's exactly what it felt like, a little escape, a little indulgence, all from one simple tray.
Getting the Timing Right
If you like your lamb more well done, add 5 to 7 minutes to the roasting time and check with a thermometer. Medium is around 60°C and well done closer to 65°C, but I always pull it a degree or two early because it keeps cooking as it rests. The potatoes are forgiving, if the lamb needs a few extra minutes, the potatoes will just get crispier and more golden.
Marinating Ahead
I've rubbed the lamb with the herb mixture up to four hours ahead and kept it covered in the fridge. The flavors sink in deeper and the meat comes out even more fragrant. Just remember to take it out 20 minutes before roasting so it comes to room temperature, cold meat won't cook evenly.
Serving and Pairing
This pairs beautifully with a light red wine like Pinot Noir or a Spanish Garnacha, something fruity that won't overpower the herbs. If you want to stretch the meal, serve it with a simple green salad dressed in lemon and olive oil, or some crusty bread to mop up the pan juices.
- Swap green olives for Kalamata if you prefer something earthier and less briny.
- Add a handful of cherry tomatoes to the potatoes halfway through roasting for extra color and sweetness.
- Leftovers make an incredible sandwich the next day, thinly sliced lamb with arugula and a smear of mustard.
Save to Pinterest This dish taught me that romance in the kitchen isn't about complexity, it's about care and timing and knowing when to let good ingredients speak for themselves. I hope it brings you the same kind of easy, delicious joy it's brought me.
Recipe FAQs
- → What temperature should the lamb be for medium-rare?
For medium-rare, the internal temperature should reach 54°C (130°F). Use a meat thermometer inserted into the thickest part of the meat for accuracy.
- → Can I prepare the lamb ahead of time?
Yes, you can marinate the lamb with the herb-mustard rub for up to 4 hours before roasting. This enhances the flavor and makes prep even easier.
- → What can I substitute for green olives?
Black olives work beautifully as a substitute. You can also add sun-dried tomatoes for a sweeter, tangy variation that complements the lamb perfectly.
- → Why is it important to rest the lamb after roasting?
Resting allows the juices to redistribute throughout the meat, ensuring every bite is tender and succulent. Tent with foil and rest for 8–10 minutes before slicing.
- → What wine pairs best with this dish?
A light red wine such as Pinot Noir or Grenache complements the richness of the lamb and the Mediterranean flavors of the olives and herbs beautifully.
- → Can I use regular potatoes instead of baby potatoes?
Absolutely. Cut regular potatoes into similar-sized chunks to ensure even roasting alongside the lamb. Adjust cooking time if needed based on size.