Succulent rack of lamb roasted with golden, green olive potatoes. An easy, elegant meal for two with minimal cleanup.
# What You'll Need:
→ Meat Preparation
01 - 1 small rack of lamb (1.1-1.3 lbs), Frenched
02 - 1 tbsp olive oil
03 - 1 tsp Dijon mustard
04 - 1 tsp fresh rosemary, finely chopped
05 - 1 tsp fresh thyme leaves
06 - 1 garlic clove, minced
07 - Salt and freshly ground black pepper, to taste
→ Potatoes
08 - 10.5 oz baby potatoes, halved
09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp sea salt
13 - Freshly ground black pepper, to taste
→ Green Olive Mix
14 - 2 oz green olives, pitted and halved
15 - 1 tbsp fresh parsley, chopped
16 - Zest of 1/2 lemon
17 - 1 tsp capers, drained (optional)
# How to Make It:
01 - Preheat the oven to 430°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss the halved baby potatoes with 2 tbsp olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread them on one side of the baking tray.
03 - Pat the rack of lamb dry. Mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl. Rub this mixture all over the lamb.
04 - Place the rack of lamb, fat side up, on the other side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast in the oven for 25 minutes for medium-rare (internal temp ~130°F), or adjust time for your preferred doneness. Turn the potatoes halfway through roasting.
06 - In a small bowl, combine green olives, parsley, lemon zest, and capers.
07 - Remove the tray from the oven. Tent the lamb with foil and let it rest for 8–10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss. Slice the lamb into individual chops and serve alongside the olive potatoes.
