Roast Lamb with Green Olive Potatoes

The smell of rosemary and roasting lamb is what silence sounds like on a Tuesday night when you're tired of talking. I learned to make this on one of those evenings when everything felt too complicated, and all I wanted was something beautiful that didn't ask much of me. One pan, a handful of good ingredients, and thirty-five minutes later, I remembered why cooking can feel like kindness. The potatoes soaked up the lamb drippings, the olives brightened everything, and I didn't have to wash a single pot.

I made this for someone I was trying to impress without looking like I was trying. We ate it with our hands, pulling the chops apart and dragging them through the olive-studded potatoes. The lemon zest made everything taste brighter, and the capers added just enough brine to keep things interesting. There was no need for conversation fillers because the food did all the work.

Ingredients

• Rack of lamb (500-600 g, Frenched): Frenched means the bones are cleaned and exposed, which looks fancy and makes portioning easy after roasting.
• Olive oil (1 tbsp for lamb): Use it to help the mustard and herbs stick to the meat and create a golden crust as it roasts.
• Dijon mustard (1 tsp): This adds a subtle sharpness and helps the herbs cling to the lamb without overpowering the delicate flavor.
• Fresh rosemary (1 tsp, finely chopped): Rosemary and lamb are old friends, the woody fragrance becomes sweeter and mellower in the oven.
• Fresh thyme leaves (1 tsp): Thyme adds an earthy warmth that balances the richness of the fat.
• Garlic clove (1, minced): Just one clove is enough to perfume the meat without overwhelming it.
• Salt and freshly ground black pepper: Season generously, lamb can handle it and needs it to bring out its natural sweetness.
• Baby potatoes (300 g, halved): Halving them gives you more crispy surface area and they cook faster than whole ones.
• Extra-virgin olive oil (2 tbsp for potatoes): This coats the potatoes and helps them turn golden and crispy at the edges.
• Smoked paprika (1/2 tsp): It adds a subtle smokiness that makes the potatoes taste like they've been cooked over a fire.
• Dried oregano (1/2 tsp): Oregano brings a Mediterranean warmth that ties the whole dish together.
• Sea salt and black pepper for potatoes: Be generous here too, potatoes soak up seasoning and need more than you think.
• Green olives (60 g, pitted and halved): Their briny sharpness cuts through the richness and adds bursts of flavor in every bite.
• Fresh parsley (1 tbsp, chopped): Parsley brightens the dish at the end and adds a pop of fresh green color.
• Lemon zest (1/2 lemon): The zest adds citrus brightness without any acidity, just pure aromatic oils.
• Capers (1 tsp, drained, optional): These little bursts of brine add another layer of Mediterranean flavor if you like things a bit more punchy.

Instructions

Get the oven ready:

Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper or foil to save yourself scrubbing later. High heat is essential for getting a good crust on the lamb and crispy edges on the potatoes.

Season the potatoes:

Toss the halved baby potatoes in a bowl with 2 tbsp olive oil, smoked paprika, dried oregano, sea salt, and black pepper until every piece is coated. Spread them on one side of the baking tray in a single layer so they roast evenly and don't steam.

Prepare the lamb:

Pat the rack of lamb completely dry with paper towels, moisture is the enemy of a good crust. Mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl, then rub this all over the lamb, getting into every nook.

Arrange on the tray:

Place the lamb rack fat side up on the other side of the baking tray, keeping it separate from the potatoes so the different cooking times don't interfere. Make sure there's a little space around everything for air to circulate.

Roast together:

Slide the tray into the oven and roast for 25 minutes for medium-rare (internal temp around 54°C or 130°F), flipping the potatoes halfway through so they brown evenly. If you like your lamb more done, add 5 minutes for medium or 10 for well-done.

Make the olive mix:

While everything roasts, combine the green olives, parsley, lemon zest, and capers in a small bowl. This will be your finishing touch that pulls the whole dish together.

Rest the lamb:

When the timer goes off, pull the tray from the oven and tent the lamb loosely with foil, letting it rest for 8-10 minutes. Resting lets the juices redistribute so every slice is tender and moist instead of dry.

Finish the potatoes:

Scatter the olive mixture over the roasted potatoes and toss gently to coat them in all that briny, lemony goodness.

Slice and serve:

Use a sharp knife to cut between the bones, giving you neat individual chops. Plate them alongside the olive potatoes and pour yourself something nice to drink.

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The first time I served this, my guest said it tasted expensive, and I didn't tell them how easy it actually was. There's something about a rack of lamb that makes people think you've worked harder than you have. The olives were the real surprise though, the way their saltiness played against the sweet, fatty lamb made the whole plate feel balanced and alive.

How to Know When the Lamb Is Done

I used to guess and always ended up with overcooked meat until I bought a cheap instant-read thermometer. For medium-rare, pull the lamb when it hits 54°C (130°F) in the thickest part, it will climb a few degrees while resting. Medium is around 60°C (140°F), and anything past 65°C (150°F) starts to lose that tender, rosy center. The thermometer takes the anxiety out of it completely.

Make It Your Own

I've swapped green olives for Kalamata when that's all I had, and added sun-dried tomatoes when I wanted something sweeter and richer. You can marinate the lamb in the herb rub for up to four hours if you want deeper flavor, but honestly, even thirty minutes makes a difference. Sometimes I throw in a few whole garlic cloves with the potatoes and they turn soft and sweet, almost like a bonus side dish.

Pairing and Serving

This dish wants a light red wine, something like Pinot Noir or Grenache that won't fight with the delicate lamb. I've also served it with a simple arugula salad dressed in lemon juice and olive oil to keep things bright and fresh. If you're feeding more than two, double the potatoes but keep the lamb as individual racks so everyone gets their own fancy presentation.

• A crusty baguette is perfect for mopping up any pan juices and olive oil left on the tray
• If you want to stretch the meal, add roasted cherry tomatoes or asparagus to the tray in the last 10 minutes
• Leftovers are great cold the next day, sliced thin and piled onto toast with a smear of mustard

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This is the kind of meal that makes you feel capable and a little bit elegant, even on a night when you weren't planning to be either. It's proof that impressive doesn't have to mean complicated.

Frequently Asked Recipe Questions

→ What internal temperature should I aim for when cooking the lamb?

For medium-rare, aim for an internal temperature of 54°C (130°F). For medium, cook to 60°C (140°F), and for medium-well, aim for 65°C (150°F). Use a meat thermometer for accuracy.

→ Can I prepare the lamb ahead of time?

Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours in advance. Keep it covered and refrigerated, then bring to room temperature 30 minutes before roasting.

→ What can I substitute for green olives?

Black olives work wonderfully as a substitute. You can also try Kalamata olives for a more robust flavor, or add sun-dried tomatoes for a sweeter, tangy variation.

→ How do I know when the potatoes are done?

The potatoes should be golden brown and crispy on the outside, and tender when pierced with a fork. Turning them halfway through ensures even browning on all sides.

→ What wine pairs well with this dish?

Light to medium-bodied red wines complement this dish beautifully. Try a Pinot Noir, Grenache, or a Côtes du Rhône. A dry rosé also works well with the Mediterranean flavors.

→ Can I use regular potatoes instead of baby potatoes?

Absolutely. Cut regular potatoes into 2-3 cm chunks to ensure they cook through in the same timeframe. Baby potatoes are preferred for their tender texture and ease of preparation.