Roast Lamb with Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes, green olives, and Mediterranean herbs—elegant and effortless.

# What You Need:

→ Meat

01 - 1 small rack of lamb (about 1.1-1.3 lbs), Frenched
02 - 1 tbsp olive oil
03 - 1 tsp Dijon mustard
04 - 1 tsp fresh rosemary, finely chopped
05 - 1 tsp 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 tbsp extra-virgin olive oil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp sea salt
13 - Freshly ground black pepper, to taste

→ Green Olive Mix

14 - 2.1 oz green olives, pitted and halved
15 - 1 tbsp fresh parsley, chopped
16 - Zest of 1/2 lemon
17 - 1 tsp capers, drained (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss the halved baby potatoes with 2 tbsp 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 tbsp 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.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.

# Expert Suggestions:

01 -
  • Everything cooks on one tray, so you can focus on setting the table instead of scrubbing pans.
  • The green olives add a salty brightness that cuts through the richness of the lamb beautifully.
  • It looks and tastes like restaurant fare but comes together in under an hour.
  • Perfect for two, with just enough leftovers to fight over the next day.
02 -
  • Don't skip patting the lamb dry, even a little moisture will prevent that gorgeous crust from forming.
  • Use a meat thermometer if you have one, lamb is expensive and guessing doneness can lead to heartbreak.
  • Let the lamb rest, cutting into it too soon means all those beautiful juices end up on the cutting board instead of in your mouth.
03 -
  • Score the fat cap lightly before rubbing with the herb paste, it helps the flavors penetrate and the fat render beautifully.
  • If your potatoes aren't browning enough, turn on the broiler for the last 2 minutes but watch closely so nothing burns.
  • Save any leftover herb oil from the tray and toss it with pasta or drizzle over roasted vegetables the next day.
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