One-Pan Roast Rack of Lamb with Green Olive Potatoes Recipe

Introduction

This one-pan roast rack of lamb with green olive potatoes is a delicious and impressive meal that’s surprisingly simple to prepare. Tender lamb pairs beautifully with fragrant rosemary and briny olives, all cooked together with crispy, flavorful potatoes. It’s perfect for a special dinner with minimal fuss.

Ingredients

• 1 rack of lamb (6 bones is ideal)
• 25g butter
• 1 onion, finely sliced
• 1 garlic clove, crushed
• 1 anchovy, crushed using a pestle and mortar (optional)
• Small handful of rosemary sprigs, roughly chopped
• 500g Maris Piper or King Edward potatoes, finely sliced (use a mandoline if you have one)
• 10 pitted green olives, chopped
• 100ml chicken or lamb stock

Instructions

1. Step 1: Heat the oven to 210°C (190°C fan) or gas mark 7. Season the lamb generously all over. Melt the butter in a large ovenproof frying pan over medium heat and brown the lamb for 10-15 minutes, turning to brown all sides, especially the fat side. Remove the lamb and set aside on a plate.
2. Step 2: Return the pan to the heat and fry the sliced onion for 5-7 minutes until softened. Add the crushed garlic, anchovy (if using), and rosemary, cooking for another 2 minutes to release their aromas.
3. Step 3: Carefully arrange the sliced potatoes in the pan with the chopped olives. Season well, then turn the potatoes to coat them fully in the onion and herb mixture, and spread them out evenly.
4. Step 4: Pour the stock over the potatoes and place the pan in the oven for 30 minutes, until the potatoes start to crisp at the edges.
5. Step 5: Place the lamb on top of the potatoes, fat-side up, and drizzle over any juices collected on the plate. Return the pan to the oven and roast for 20 minutes for rare lamb, 25 minutes for pink but cooked, or 30 minutes for well done.
6. Step 6: Once cooked to your liking, transfer the lamb to a carving board and rest for 10 minutes. Meanwhile, return the potatoes to the oven to crisp up further.
7. Step 7: Carve the lamb into individual chops and serve alongside the golden, olive-studded potatoes. This dish pairs well with cavolo nero and a parsley & caper dressing.

Tips & Variations

• Using a mandoline for slicing potatoes ensures even, thin slices that cook uniformly and crisp nicely.
• The anchovy adds a subtle depth of umami but can be omitted if you prefer a milder flavor.
• Swap green olives for black olives for a different flavor profile.
• Try adding a touch of lemon zest to the potatoes before roasting for a fresh zing.

Storage

Store leftover lamb and potatoes covered in the refrigerator for up to 2 days. Reheat gently in a moderate oven (around 160°C) to keep the potatoes crispy, or microwave in short bursts if pressed for time. Leftover lamb is best served slightly pink, so avoid overheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, but cooking times may vary. A rack of lamb is ideal because it cooks evenly and looks impressive when served.

What can I serve with this dish?

This roast pairs wonderfully with sautéed greens like cavolo nero and a fresh parsley and caper dressing to balance the rich flavors.

One-Pan Roast Rack of Lamb with Green Olive Potatoes Recipe

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4.5 from 176 reviews

This one-pan roast rack of lamb with green olive potatoes is a flavorful and elegant dish perfect for a special dinner. The lamb is browned to develop a rich crust, then roasted with thinly sliced potatoes, green olives, and aromatic rosemary in a savory stock. The method combines pan-searing and oven-roasting to ensure tender, juicy lamb and perfectly crisped potatoes infused with bold Mediterranean flavors.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Lamb and Vegetables

• 1 rack of lamb (6 bones is ideal)
• 500g Maris Piper or King Edward potatoes, finely sliced (use a mandoline if you have one)
• 10 pitted green olives, chopped
• 1 onion, finely sliced
• 1 garlic clove, crushed
• small handful of rosemary sprigs, roughly chopped

Other

• 25g butter
• 1 anchovy, crushed using a pestle and mortar (optional)
• 100ml chicken or lamb stock
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 210°C (190°C fan) or gas mark 7 to prepare for roasting.
2. Season and brown the lamb: Generously season the entire rack of lamb with salt and pepper. Heat the butter in a large ovenproof frying pan over medium heat. Brown the lamb on all sides, especially the fat side, for 10-15 minutes to develop a rich crust. Once browned, remove the lamb and set it aside on a plate.
3. Sauté the aromatics: Return the pan to medium heat and add the sliced onion. Fry for 5-7 minutes until softened. Add the crushed garlic, anchovy (if using), and rosemary, frying for an additional 2 minutes to release their aromas.
4. Prepare the potatoes: Add the thinly sliced potatoes and chopped green olives to the pan. Season with salt and pepper, then gently toss and turn them in the aromatic mixture to fully coat. Spread the potatoes out evenly in the pan.
5. Add stock and roast potatoes: Pour the chicken or lamb stock over the potatoes. Place the pan in the preheated oven and roast for 30 minutes until the edges of the potatoes start to crisp.
6. Add lamb and finish roasting: Place the browned rack of lamb on top of the partially cooked potatoes, fat-side up. Drizzle any lamb juices from the plate over the meat. Return the pan to the oven and roast the lamb for 20 minutes for rare, 25 minutes for pink but cooked through, or 30 minutes for well done.
7. Rest the lamb and crisp potatoes: Once the lamb reaches your preferred doneness, transfer it to a carving board and rest for 10 minutes. While the lamb rests, return the potatoes to the oven to become extra crisp.
8. Serve: Carve the lamb into individual chops and serve alongside the crispy green olive potatoes. Pair with sides such as cavolo nero and a parsley & caper dressing for a complete meal.

Notes

• Using a mandoline helps achieve uniform, thin potato slices for even cooking and crisping.
• The anchovy adds a depth of umami flavor but can be omitted if preferred.
• Resting the lamb after roasting ensures the juices redistribute, resulting in moist, tender meat.
• You can substitute chicken stock with vegetable stock for a lighter flavor.
• For best results, use a heavy-based, ovenproof frying pan or skillet to go from stovetop to oven seamlessly.

Keywords: rack of lamb, roast lamb, green olive potatoes, one-pan meal, roasted potatoes, rosemary lamb, Mediterranean dinner