One-Pan Roast Lamb Olive Potatoes

The kitchen was quiet that Saturday evening, just the hum of the oven and the scent of rosemary filling the air. I'd been wanting to try rack of lamb for ages, but something about it always felt too intimidating, too restaurant-worthy for a Tuesday night. Then I discovered this one-pan method that transforms an ordinarily fancy dish into something approachable and utterly delicious. Now it's become my go-to when I want to make dinner feel like a celebration without spending hours at the stove.

I first made this for a dinner with my sister, and we ended up standing at the counter picking at the last chop long after we should have moved to the table. The way the olives get all warm and salty, how the potatoes crisp up around the edges while staying fluffy inside, and that moment when you cut into the lamb and see that perfect pink center, it's the kind of meal that makes you slow down and really savor each bite.

Ingredients

• 1 small rack of lamb: Frenched racks look elegant and cook evenly, about 500-600g is perfect for two people
• 1 tbsp olive oil: Helps the herb rub cling to the meat and promotes even browning
• 1 tsp Dijon mustard: The secret weapon that adds depth and helps the herbs adhere
• 1 tsp fresh rosemary: Woodsy and aromatic, fresh is non-negotiable here
• 1 tsp fresh thyme: Earthy and delicate, complements lamb beautifully
• 1 garlic clove: Minced finely so it distributes evenly without burning
• Salt and pepper: Don't be shy here, good seasoning is everything
• 300 g baby potatoes: Halved so they roast evenly and get lots of crispy edges
• 2 tbsp extra-virgin olive oil: For coating the potatoes, EVOO adds wonderful flavor
• 1/2 tsp smoked paprika: Adds subtle smokiness and gorgeous color
• 1/2 tsp dried oregano: Mediterranean notes that bridge the lamb and potatoes
• 1/2 tsp sea salt: Coarse salt creates texture on the potato skins
• 60 g green olives: Pitted and halved, they become briny little flavor bombs
• 1 tbsp fresh parsley: Brightens everything up when scattered over the finished dish
• Zest of 1/2 lemon: Cuts through the richness and adds aromatic brightness
• 1 tsp capers: Optional but recommended for extra briny depth

Instructions

Get your oven hot and ready:

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

Season the potatoes:

In a bowl, toss halved baby potatoes with olive oil, smoked paprika, dried oregano, sea salt, and pepper until evenly coated.

Prep the lamb rub:

Mix olive oil, Dijon mustard, chopped rosemary, thyme, minced garlic, salt, and pepper in a small bowl until combined.

Season the lamb:

Pat the rack of lamb completely dry with paper towels, then rub the herb-mustard mixture all over the meat.

Arrange on the tray:

Spread potatoes on one side of the baking sheet and place the lamb fat-side up on the other side, keeping them separate.

Roast to perfection:

Cook for 25 minutes for medium-rare, flipping the potatoes halfway through for even browning.

Make the olive gremolata:

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

Rest the meat:

Remove from oven and tent the lamb with foil, letting it rest for 8-10 minutes so the juices redistribute.

Finish and serve:

Toss the roasted potatoes with the olive mixture, then slice the lamb into individual chops and serve together.

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There's something deeply satisfying about a meal that looks this impressive but comes together with such simple techniques. I love how the olives almost candy in the oven heat, becoming these little salty-sweet gems that make every bite interesting. It's the kind of dish that turns a regular Tuesday into something worth remembering.

Timing Is Everything

I've learned that getting both components to finish at the same time is all about potato size. If your baby potatoes are on the larger side, cut them into quarters instead of halves so they roast at the same pace as the lamb. Nothing worse than perfectly cooked meat alongside underdone potatoes.

The Herb Rub Secret

The mustard in the rub does more than add flavor, it creates a sticky surface that helps the herbs form an incredible crust. If you have time, let the rubbed lamb sit in the refrigerator for a few hours or even overnight. The flavors penetrate deeper and that crust becomes even more impressive.

Wine Pairing Magic

After years of experimentation, I've found that a light red wine with good acidity perfectly complements the rich lamb and briny olives. Pinot Noir or Grenache are my top choices, their fruit notes playing beautifully with the herbs and cutting through just enough richness.

• Let the wine breathe for about 20 minutes before serving
• Serve the wine slightly below room temperature for best flavor
• The same wine you cook with can become part of the pan sauce if you're feeling fancy

Save

This recipe has become my answer to the question what should I make for a special occasion that doesn't require me to be a chef. Hope it becomes a favorite in your kitchen too.

Recipe FAQs

→ How can I ensure my rack of lamb is perfectly cooked?

For a medium-rare finish, roast the lamb at 220°C (430°F) for approximately 25 minutes, aiming for an internal temperature around 54°C (130°F). Use a meat thermometer for accuracy. Remember to let the lamb rest for 8-10 minutes after roasting; this allows the juices to redistribute, resulting in a more tender and succulent cut.

→ Can I prepare any components of this meal in advance?

Yes, you can certainly do some prep work ahead. The rack of lamb can be rubbed with the Dijon and herb mixture up to 4 hours before roasting for deeper flavor. The green olive mixture (olives, parsley, lemon zest, capers) can also be prepared and stored in the refrigerator until you're ready to use it, ideally within a day.

→ What are some good substitutions for the green olives or potatoes?

For variation, you can easily substitute black olives for green, or even add sun-dried tomatoes to the olive mixture for a different flavor profile. As for the potatoes, larger potatoes can be cut into smaller chunks for quicker cooking, or you could explore sweet potatoes for a sweeter contrast.

→ What wine would pair well with this dish?

This elegant lamb dish pairs beautifully with a light to medium-bodied red wine. Excellent choices include a Pinot Noir, which offers fruity notes that complement the lamb without overpowering it, or a Grenache, known for its spicy and berry characteristics.

→ How do I store and reheat any leftovers?

Store any leftover lamb and potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in an oven at a lower temperature (around 160°C or 325°F) until just heated through to avoid drying out the lamb. You can also briefly warm the potatoes in a skillet.