Rack Lamb Green Olive Potatoes

The smell of rosemary hitting hot olive oil still takes me back to a tiny Paris apartment where I first learned that fancy food doesnt need complicated techniques. My host shrugged when I asked about the lamb rack, rubbing herbs on like it was the most ordinary thing in the world. That casual confidence stuck with me more than any fancy cooking class ever could.

I made this for what was supposed to be a quick Tuesday dinner, but the way the lamb fat renders into those crispy potatoes turned an ordinary evening into something worth celebrating. My partner actually stopped scrolling through their phone mid-bite, which I still consider the highest compliment.

Ingredients

• 1 small rack of lamb (about 500–600 g), Frenched: Frenched means the bones are trimmed clean for that restaurant presentation look
• 1 tbsp olive oil: Helps the herb rub cling to the meat and promotes even browning
• 1 tsp Dijon mustard: Creates a sticky base for the herbs and adds a subtle tang that cuts through the richness
• 1 tsp fresh rosemary, finely chopped: Woody and aromatic, rosemary pairs perfectly with lamb
• 1 tsp fresh thyme leaves: Earthy and floral, fresh thyme makes a huge difference compared to dried
• 1 garlic clove, minced: One small clove goes a long way without overpowering the delicate meat
• Salt and freshly ground black pepper, to taste: Generous seasoning is essential since lamb can stand up to it
• 300 g baby potatoes, halved: Baby potatoes cook evenly and develop creamy centers
• 2 tbsp extra-virgin olive oil: The potatoes need enough oil to get truly golden and crispy
• 1/2 tsp smoked paprika: Adds a subtle smoky depth that makes the potatoes taste roasted not just baked
• 1/2 tsp dried oregano: Dried oregano works beautifully here and holds up to the high heat
• 1/2 tsp sea salt: Coarse sea salt adheres better to the potato surfaces
• Freshly ground black pepper, to taste: Freshly ground gives you those little spicy bites
• 60 g green olives, pitted and halved: Briny and bright, they cut through the richness of the lamb
• 1 tbsp fresh parsley, chopped: Brings freshness and color to the finished dish
• Zest of 1/2 lemon: The oils in the zest brighten everything without adding acidity
• 1 tsp capers, drained (optional): Extra brine pops if you really love that Mediterranean flavor profile

Instructions

Get your oven ready:

Preheat to 220°C (430°F) and line a baking tray with parchment paper for the easiest cleanup ever.

Season the potatoes:

Toss the halved baby potatoes with 2 tbsp olive oil, smoked paprika, dried oregano, sea salt, and pepper until evenly coated.

Arrange for roasting:

Spread the potatoes on one side of the baking tray, leaving room for the lamb.

Prep the lamb rub:

Mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl until it forms a paste.

Coat the lamb:

Pat the rack of lamb completely dry with paper towels, then rub the herb mixture all over the fat and sides.

Position on the tray:

Place the rack fat side up on the other side of the tray, keeping it separate from the potatoes.

Roast to perfection:

Cook for 25 minutes for medium-rare, or until the internal temperature reaches 54°C/130°F.

Give potatoes a turn:

Flip the potatoes halfway through cooking so all sides get evenly golden and crisp.

Make the olive topping:

While everything roasts, combine green olives, parsley, lemon zest, and capers in a small bowl.

Let it rest:

Remove the tray from the oven and tent the lamb with foil for 8–10 minutes to let the juices redistribute.

Add the finishing touch:

Scatter the olive mixture over the roasted potatoes and toss gently to combine.

Serve and enjoy:

Slice the lamb into individual chops and serve alongside those beautiful olive-studded potatoes.

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This recipe has become my go-to when I want to make someone feel special without disappearing into the kitchen for hours. Something about the combination of tender lamb and briny potatoes makes even a regular Tuesday feel like a celebration worth remembering.

Make It Ahead

You can rub the herb mixture onto the lamb up to 4 hours before cooking and keep it refrigerated. The potatoes can be halved and tossed with oil and spices ahead of time too. Just let everything come to room temperature for about 20 minutes before roasting.

Perfect Pairings

A light red wine like Pinot Noir or Grenache complements the lamb without overwhelming it. A simple arugula salad dressed with lemon vinaigrette adds fresh contrast to the rich flavors. If you want more vegetables, roasted asparagus or green beans would be lovely on the side.

Timing Is Everything

Start timing the roast as soon as the lamb goes into the hot oven. Check the temperature 5 minutes before you think it should be done—overcooked lamb is a tragedy. The potatoes should be golden and easily pierced with a fork when everything is ready.

• Set a timer to flip the potatoes halfway through cooking
• Have the olive mixture ready before the oven timer goes off
• Warm your serving plates so the lamb stays hot longer

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Good food and good company—thats what this recipe is really about. Enjoy every bite.

Recipe FAQs

→ How do I achieve the perfect lamb doneness?

For medium-rare, roast the lamb for approximately 25 minutes, aiming for an internal temperature around 54°C (130°F). Adjust cooking time based on your preferred doneness, using a meat thermometer for accuracy. Remember to rest the lamb before slicing.

→ Can I substitute the green olives?

Absolutely. While green olives offer a distinct briny flavor, you can easily use black olives or even sun-dried tomatoes for a different twist. Feel free to experiment with your favorite additions to the potato mixture.

→ Is it possible to prepare any part of this meal in advance?

Yes, you can prepare the lamb rub and marinate the rack for up to 4 hours before roasting to enhance its flavor. The green olive mixture can also be assembled ahead of time and stored in the refrigerator until ready to scatter over the cooked potatoes.

→ What are the best side dishes or wine pairings for this lamb?

Since this dish already includes potatoes, a simple green salad or steamed asparagus would be a lovely complement. For wine, a light red such as Pinot Noir or Grenache would pair beautifully with the rich lamb and savory olives.

→ How does the 'one-pan' method benefit the cooking process?

The one-pan approach simplifies both cooking and cleanup significantly. By roasting the lamb and potatoes together, flavors meld, and you only have one main dish to prepare, making it an ideal choice for an elegant yet fuss-free meal.

→ Can I use different types of potatoes?

Baby potatoes work best for their quick cooking time and tender texture. However, you could use small new potatoes or even larger potatoes cut into 1-inch pieces, though the cooking time might need slight adjustment.