One-Pan Roast Rack of Lamb with Green Olive Potatoes Recipe
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.
- 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
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
- Preheat the oven: Set your oven to 210°C (190°C fan) or gas mark 7 to prepare for roasting.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
