Save The smell of rosemary browning in a hot oven always takes me straight back to that tiny flat where counter space was a luxury. I'd bought a rack of lamb on a whim, convinced I could turn one sheet pan into something that looked like I knew what I was doing. The potatoes went on one side, the lamb on the other, and I held my breath. When I pulled it out thirty minutes later, golden and crackling, I realized fancy didn't have to mean complicated.
I made this for an anniversary dinner once, candlelight and all, and my partner kept going back for more potatoes. The lamb was perfect, medium-rare and rosy, but honestly it was those crispy, olive-studded potatoes that stole the show. We ended up eating straight off the tray with a bottle of wine between us, no plates necessary. It became our go-to whenever we wanted something special without the stress of a complicated menu.
Ingredients
- Rack of lamb (500 to 600 g, Frenched): Look for one with a nice fat cap on top, it bastes the meat as it roasts and keeps everything juicy.
- Olive oil (1 tbsp for lamb, 2 tbsp for potatoes): Don't skimp here, it helps the herbs stick and gives the potatoes that golden, crispy edge.
- Dijon mustard (1 tsp): This adds a subtle tang and helps the herb rub cling to the lamb instead of sliding off.
- Fresh rosemary (1 tsp, finely chopped): Chop it fine so it doesn't turn woody in the oven, fresh is key here for that piney, aromatic hit.
- Fresh thyme leaves (1 tsp): Strip the leaves off the stems, the stems are too tough and can taste bitter when roasted.
- Garlic (1 clove, minced): Mince it small so it melts into the rub and doesn't burn on the hot pan.
- Salt and freshly ground black pepper: Season generously, lamb can handle it and the potatoes need it to shine.
- Baby potatoes (300 g, halved): Halving them gives you more surface area to crisp up, and they cook faster than whole ones.
- Smoked paprika (1/2 tsp): This adds a gentle smokiness that plays beautifully with the lamb drippings.
- Dried oregano (1/2 tsp): A little goes a long way, it brings a Mediterranean warmth without overpowering the dish.
- Green olives (60 g, pitted and halved): Briny and bright, they cut through the richness of the lamb and add bursts of salty flavor.
- Fresh parsley (1 tbsp, chopped): Toss this in at the end for a pop of color and freshness.
- Lemon zest (1/2 lemon): Just the zest, not the juice, it adds fragrance without making things too acidic.
- Capers (1 tsp, drained, optional): If you love briny, punchy flavors, these are a perfect addition to the olive mix.
Instructions
- Preheat and Prep Your Tray:
- Set your oven to 220°C (430°F) and line a baking tray with parchment or foil for easy cleanup. This high heat is what gives you that beautiful 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 pepper until every piece is coated. Spread them cut-side down on one side of the tray so they get crispy and golden.
- 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 it all over the lamb, making sure to coat the fat cap.
- Arrange on the Tray:
- Place the lamb fat-side up on the other side of the tray, leaving space between it and the potatoes so air can circulate. This keeps everything roasting evenly instead of steaming.
- Roast Together:
- Slide the tray into the oven and roast for 25 minutes for medium-rare (internal temp around 54°C or 130°F). Flip the potatoes halfway through so both sides get crispy and golden.
- Make the Olive Mix:
- While the lamb roasts, combine green olives, parsley, lemon zest, and capers in a small bowl. This bright, briny mix gets tossed with the hot potatoes at the end.
- Rest the Lamb:
- Pull the tray from the oven, tent the lamb loosely with foil, and let it rest for 8 to 10 minutes. This lets the juices redistribute so every slice stays juicy instead of running all over your board.
- Finish the Potatoes:
- Scatter the olive mixture over the roasted potatoes and toss gently so everything gets coated in those bright, salty flavors.
- Slice and Serve:
- Cut the lamb into individual chops between the bones and arrange them on plates alongside the olive potatoes. Drizzle any pan juices over the top for extra richness.
Save There was one evening when I served this to friends who claimed they didn't like lamb. They were polite at first, then went quiet, then asked for seconds. One of them admitted later that she'd only ever had overcooked lamb at weddings and didn't know it could taste like this. That's the magic of a good roast: it changes minds and fills plates, no convincing necessary.
Getting Your Timing Right
The beauty of this dish is that the potatoes and lamb roast at the same temperature, so you're not juggling multiple heat zones. If you want your lamb more well-done, just add 5 to 7 minutes and check the internal temp. The potatoes are forgiving and will happily crisp up while you wait. I've found that setting a timer and flipping the potatoes halfway through keeps everything on track without hovering.
Make It Your Own
If green olives aren't your thing, swap them for Kalamata or even sun-dried tomatoes for a sweeter, richer flavor. You can also add a handful of cherry tomatoes to the potato side of the tray in the last 10 minutes, they'll burst and add little pockets of sweetness. I've tossed in a few sprigs of fresh thyme with the potatoes before, and it perfumes the whole tray beautifully.
Serving and Pairing Ideas
This dish is rich and hearty, so I like to keep sides simple. A handful of peppery arugula dressed with lemon juice and olive oil is perfect, or just a crusty baguette to mop up any pan drippings. For wine, reach for something light and fruit-forward like a Pinot Noir or Grenache, they won't compete with the lamb but they'll cut through the richness beautifully.
- Serve with a simple green salad or steamed greens to balance the richness.
- Pour the pan juices over everything just before plating for an extra layer of flavor.
- Leftovers (if you have any) make an incredible next-day lunch tucked into pita with a dollop of yogurt.
Save This is the kind of meal that feels like an occasion even on a quiet Tuesday. Slide that tray out of the oven, pour the wine, and enjoy every bite.
Recipe FAQs
- → 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, target 65°C (150°F). Use a meat thermometer for accuracy.
- → Can I prepare the lamb in advance?
Yes, you can marinate the lamb with the herb-mustard rub up to 4 hours ahead of time. Keep it covered and refrigerated, then bring to room temperature 30 minutes before roasting.
- → What can I substitute for green olives?
Black olives like Kalamata work wonderfully as a substitute. You can also add sun-dried tomatoes for a different Mediterranean flavor profile or use a mix of both olive varieties.
- → Why do I need to rest the lamb after roasting?
Resting allows the juices to redistribute throughout the meat, ensuring each chop stays moist and tender when sliced. Tenting with foil keeps it warm while preventing overcooking.
- → What type of potatoes work best for this dish?
Baby potatoes or fingerling potatoes are ideal as they hold their shape well and develop a crispy exterior. Yukon Gold or red potatoes also work beautifully when halved or quartered.
- → What wine pairs well with this meal?
Light to medium-bodied red wines complement the lamb beautifully. Try Pinot Noir, Grenache, or a Côtes du Rhône. For white wine lovers, an oaked Chardonnay also pairs nicely.