Introduction

This one-pan roast rack of lamb with green olive potatoes is a flavorful and elegant dish that’s surprisingly easy to prepare. Tender lamb pairs beautifully with crispy, aromatic potatoes, all cooked together for a comforting meal perfect for any occasion.

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

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

Step 1: Preheat the oven to 210°C (190°C fan) or gas mark 7. Generously season the lamb all over with salt and pepper. Heat the butter in a large ovenproof frying pan over medium heat.
Step 2: Brown the lamb on all sides for 10-15 minutes, paying extra attention to the fat side to render it well. Remove the lamb and set it aside on a plate.
Step 3: 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 chopped rosemary, frying for another 2 minutes.
Step 4: Carefully add the sliced potatoes and chopped olives to the pan. Season with salt and pepper, then toss the potatoes so they are evenly coated with the onion and herb mixture. Spread them out in an even layer.
Step 5: Pour the stock over the potatoes, then transfer the pan to the oven. Roast for 30 minutes until the edges of the potatoes start to crisp.
Step 6: Place the lamb on top of the potatoes, fat-side up, and drizzle any juices from the plate over it. Return the pan to the oven and roast according to your preferred doneness: 20 minutes for rare, 25 minutes for pink but cooked through, or 30 minutes for well done.
Step 7: Remove the lamb and potatoes from the oven. Transfer the lamb to a carving board and let it rest for 10 minutes. Meanwhile, return the potatoes to the oven to crisp up further.
Step 8: Slice the lamb into chops and serve alongside the crispy green olive potatoes. This dish pairs wonderfully with cavolo nero and a parsley & caper dressing for added freshness.

Tips & Variations

For an extra depth of flavor, try adding a splash of white wine to the stock before pouring it over the potatoes.
If you don’t have anchovies or prefer a milder taste, omit them without sacrificing the dish’s overall flavor.
Using a mandoline to slice the potatoes ensures even cooking and a nice crispy texture.
Adjust cooking times based on oven variations and the size of your lamb rack for perfect doneness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to keep the lamb tender and the potatoes crispy. Avoid microwaving as it may dry out the meat and soften the potatoes too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb?

Yes, you can substitute with lamb chops or a lamb shoulder, but cooking times may vary. Lamb shoulder will require a longer roasting time and may be better slow-cooked.

What can I use instead of green olives?

If you don’t have green olives, you can use black olives or capers for a similar briny flavor. Just adjust the quantity to taste, as capers tend to be saltier.

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

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4.5 from 102 reviews

A delicious one-pan roast rack of lamb with green olive potatoes, combining tender, juicy lamb with flavorful potatoes infused with garlic, rosemary, and olives. This recipe features browning the lamb on the stovetop before roasting everything together in the oven for a beautifully caramelized, crisp potato side and perfectly cooked lamb.

Author: Zane
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: Serves 4
Category: Main Course
Method: Roasting
Cuisine: British

Ingredients

Scale

Lamb and Potatoes

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

Preheat and prepare lamb: Heat the oven to 210C/190C fan/gas 7. Generously season the rack of lamb all over with salt and pepper.
Brown the lamb: Heat the butter in a large ovenproof frying pan over medium heat. Brown the lamb thoroughly all over, especially the fat side, for 10-15 minutes to develop flavor and a golden crust. Remove the lamb and set it aside on a plate.
Sauté aromatics: Return the pan to the heat and fry the sliced onion for 5-7 minutes until softened and translucent. Add the crushed garlic, anchovy (if using), and chopped rosemary. Fry the mixture for an additional 2 minutes to build aroma.
Prepare potatoes and olives: Carefully arrange the thinly sliced potatoes in the pan along with chopped green olives. Season with salt and pepper, then gently toss or turn the potatoes so they are well coated with the onion-ail-anchovy-rosemary mixture. Spread the potatoes evenly in a single layer.
Add stock and initial roasting: Pour the stock over the potatoes. Place the pan in the oven and roast for 30 minutes until the potatoes begin to crisp at the edges.
Roast the lamb: Remove the pan from the oven and place the browned rack of lamb on top of the potatoes, fat-side up. Drizzle any lamb juices from the resting plate over the lamb. Return the pan to the oven and roast for 20 minutes for rare lamb, 25 minutes for pink and cooked through, or 30 minutes for well-done.
Rest and crisp potatoes: Once the lamb is cooked to your preference, transfer it to a carving board and let it rest for 10 minutes. Meanwhile, put the potatoes back into the oven to crisp up further.
Serve: Slice the lamb into chops and serve alongside the crispy green olive potatoes. This dish pairs beautifully with cavolo nero and a parsley & caper dressing.

Notes

Using a mandoline will help achieve evenly thin potato slices for consistent cooking and crispiness.
Anchovy is optional but adds a rich umami depth to the potatoes.
Adjust lamb roasting time based on your preferred doneness.
Resting the lamb after roasting ensures juicy, tender meat.
The potatoes can be made extra crispy by finishing them alone in the oven while the lamb rests.
Use a large ovenproof frying pan or skillet that can go from stovetop to oven to simplify the cooking process.

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