One-Pan Roast Lamb Potatoes

The first time I made rack of lamb at home, I was absolutely terrified of ruining such an expensive cut of meat. I had ordered it at restaurants countless times, always assuming it required some kind of professional technique beyond my reach. That evening turned out to be a revelation, not because I discovered any secret method, but because I realized how forgiving this dish actually is when you treat it with respect and good ingredients.

I made this for our anniversary dinner last year, and my partner actually stopped mid-bite to ask what restaurant we were supposed to be at. The potatoes, flecked with olives and lemon zest, were just as much of a hit as the lamb itself. Sometimes the simplest meals feel the most extravagant.

Ingredients

• 1 small rack of lamb: Frenched ribs look elegant and make eating easier, plus they create those beautiful crispy ends
• 1 tbsp olive oil: Helps the herb crust adhere and promotes even browning
• 1 tsp Dijon mustard: The secret ingredient that helps the herbs stick and adds subtle depth
• Fresh rosemary and thyme: These classic herbs complement lamb without overwhelming its natural flavor
• 1 garlic clove: Minced fresh garlic burns faster than you expect, so keep it finely chopped
• 300 g baby potatoes: Halving them means they cook through in the same time as the lamb
• 2 tbsp extra-virgin olive oil: Worth using the good stuff here since potatoes really absorb it
• Smoked paprika: Adds a subtle earthiness that makes the potatoes interesting
• 60 g green olives: Pitted and halved saves your guests from awkward moments
• Fresh parsley and lemon zest: This bright finishing touch cuts through the richness

Instructions

Preheat your oven to 220°C:

Line a baking tray with parchment paper for the easiest cleanup imaginable

Prepare the potatoes first:

Toss halved baby potatoes with olive oil, smoked paprika, oregano, salt, and pepper until evenly coated

Spread the potatoes:

Arrange them on one side of your baking tray, leaving plenty of room for the lamb

Make the herb rub:

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

Season the lamb generously:

Pat the rack dry with paper towels, then rub the herb mixture all over, pressing it into the meat

Position everything carefully:

Place the lamb fat-side up on the opposite side of the tray from the potatoes

Roast for 25 minutes:

Aim for medium-rare with an internal temperature of about 54°C, turning potatoes halfway through

While it roasts:

Combine the green olives, parsley, lemon zest, and capers in a small bowl

Rest the meat:

Tent the lamb loosely with foil and let it rest for 8 to 10 minutes

Finish with flair:

Scatter the olive mixture over the potatoes, toss gently, then slice the lamb into chops

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This recipe has become our go-to for special occasions at home, not just because it is impressive but because it leaves us with actual time to enjoy each other company instead of being stuck in the kitchen.

The Magic of Timing

What I love about this dish is how everything finishes at exactly the same moment. The potatoes get golden and tender right when the lamb hits that perfect medium-rare, so you are not juggling multiple pans or trying to keep one component warm while another finishes cooking.

Worth the Splurge

Good lamb definitely costs more than your average weeknight protein, but this is one of those ingredients that justifies every penny. The flavor is incomparable, and even a small rack feels incredibly satisfying when prepared this way.

Make It Your Own

The olive mixture is endlessly adaptable based on what you have in your pantry or what flavors you are craving. I have used sun-dried tomatoes, fresh basil instead of parsley, or even added crushed red pepper for some heat.

• Try black olives and orange zest for a completely different vibe
• Swap fresh oregano for the dried version in the potatoes if that is what you have
• Add roasted garlic cloves to the potato tray for an extra layer of flavor

Save

There is something deeply satisfying about serving a restaurant-quality meal that came from your own oven, especially when it is this effortless to pull off.

Recipe FAQs

→ How do I ensure my lamb is perfectly cooked?

For medium-rare, aim for an internal temperature of 54°C (130°F) after roasting for about 25 minutes. Use a meat thermometer for accuracy. For medium, roast a few minutes longer until it reaches 60°C (140°F). Remember to rest the lamb for 8-10 minutes under foil; this allows juices to redistribute for a tender result.

→ Can I use different types of potatoes or olives?

Absolutely! While baby potatoes roast beautifully, you can use small new potatoes or even quartered larger potatoes, adjusting roasting time as needed. For olives, black olives or Kalamata olives would be delicious alternatives. You could also add sun-dried tomatoes for a different flavor profile.

→ What if I don't have Dijon mustard or fresh herbs?

Dijon mustard adds a tangy depth, but a small amount of grainy mustard could work. For herbs, dried rosemary and thyme can be used, but reduce the quantity to about 1/2 teaspoon each as their flavor is more concentrated. Fresh herbs are highly recommended for the best aroma and taste.

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

Yes, you can! The lamb can be rubbed with the herb-mustard mixture up to 4 hours in advance and kept refrigerated. You can also halve the potatoes and prepare the green olive mixture ahead of time. Keep them separate and combine just before roasting or serving.

→ What wine pairs well with this lamb dish?

Given the rich lamb and Mediterranean flavors, a light to medium-bodied red wine would be an excellent choice. Pinot Noir, Grenache, or a robust Merlot would complement the dish beautifully without overpowering the delicate lamb or herby potatoes.

→ How do I achieve crispy potatoes?

Ensure your potatoes are thoroughly dry before tossing with oil and spices; moisture causes steaming instead of crisping. Don't overcrowd the baking sheet; allow space around each potato piece. Flipping them halfway through roasting also promotes even browning and crispness. A higher oven temperature helps too.