Roast Lamb with Green Olive Potatoes (Printable)

Succulent lamb roasted with golden potatoes, green olives, lemon zest, and fresh herbs. Perfect for two.

# What You'll Need:

→ Lamb

01 - 1 small rack of lamb (about 1.1–1.3 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 - 10.6 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)

# How to Make It:

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 8–10 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 -
  • Everything cooks on one tray, so you're free to set the table or pour wine instead of juggling pans.
  • The lamb stays juicy and pink inside while the potatoes turn golden and crisp at the edges.
  • Green olives and lemon zest add a bright, salty punch that makes the dish feel restaurant-worthy.
  • It's naturally gluten-free and looks impressive without any tricky techniques.
02 -
  • Don't skip drying the lamb before rubbing it, or the herbs won't stick and the crust won't form properly.
  • Use a meat thermometer if you're unsure, because oven temperatures vary and lamb can go from perfect to overdone quickly.
  • Let the lamb rest fully before slicing, otherwise all those beautiful juices will run out onto the board instead of staying in the meat.
03 -
  • Bring the lamb to room temperature 20 minutes before roasting so it cooks more evenly and stays tender.
  • Turn the potatoes halfway through roasting to ensure both sides get crispy and golden.
  • Use a sharp knife to slice between the bones cleanly, and wipe the blade between cuts for neat, restaurant-style chops.
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