Roast Lamb with Green Olive Potatoes (Printable)

Elegant rack of lamb with golden potatoes, green olives, and herbs. Perfect romantic dinner ready in 50 minutes.

# What You Need:

→ Lamb

01 - 1 small rack of lamb (about 1.1 to 1.3 pounds), 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 - 10.5 ounces 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 Finish

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

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss halved baby potatoes with 2 tablespoons olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread on one side of the prepared baking tray.
03 - Pat the rack of lamb dry with paper towels. Mix 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl.
04 - Rub the herb-mustard mixture all over the lamb. Place the rack fat side up on the opposite side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast for 25 minutes for medium-rare doneness (internal temperature approximately 130°F). Turn potatoes halfway through roasting.
06 - While lamb roasts, combine green olives, parsley, lemon zest, and capers in a small bowl.
07 - Remove tray from oven. Tent lamb with foil and allow to rest for 8 to 10 minutes before carving.
08 - Scatter olive mixture over roasted potatoes and gently toss to combine. Slice lamb into individual chops.
09 - Plate lamb chops alongside olive-studded potatoes and serve immediately.

# Expert Advice:

01 -
  • One pan means you're actually relaxing instead of scrubbing dishes while your guest sits awkwardly waiting.
  • The lamb comes out blushing pink and impossibly tender, while the potatoes turn golden and crispy without any fussing.
  • Those briny green olives scattered at the end feel like a restaurant trick you've somehow mastered.
02 -
  • If you skip patting the lamb dry before the herb rub, you'll end up with steamed meat instead of properly seared meat—that extra 30 seconds with a paper towel is genuinely transformative.
  • Letting the lamb rest isn't optional; cutting into it immediately releases all those precious juices onto the plate instead of keeping them inside where they belong.
03 -
  • Bring your lamb to room temperature for about 20 minutes before roasting—this ensures even cooking from edge to center instead of a cold core and overcooked exterior.
  • Use a meat thermometer and trust it; it removes all anxiety and guarantees perfect doneness every single time, which means you can actually relax while you're cooking.
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