Introduction

This one-pan roast rack of lamb with green olive potatoes is a simple yet impressive meal. Tender lamb cooked with fragrant herbs pairs perfectly with crispy, flavorful potatoes, all made in a single pan for easy cleanup. It’s ideal for a special dinner or weekend treat.

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)/gas mark 7. Generously season the rack of lamb all over with salt and pepper.
Step 2: 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. Remove the lamb and set 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, cooking for another 2 minutes to release the aromas.
Step 4: Carefully arrange the sliced potatoes in the pan with the chopped green olives. Season well, then turn the potatoes over so they are fully coated in the onion and herb mixture. Spread the potatoes out evenly.
Step 5: Pour the chicken or lamb stock over the potatoes and place the pan in the oven for 30 minutes, until the potatoes start to crisp around the edges.
Step 6: Sit the rack of lamb on top of the potatoes, fat-side up, and drizzle any juices from the plate over the lamb. Return the pan to the oven and roast for 20 minutes for rare, 25 minutes for pink but cooked through, or 30 minutes for well done lamb.
Step 7: Once cooked to your liking, transfer the lamb to a carving board and let it rest for 10 minutes. While the lamb rests, put the potatoes back into the oven to crisp up further if desired.
Step 8: Slice the lamb into individual chops and serve alongside the crispy green olive potatoes.

Tips & Variations

Using a mandoline will give you uniformly thin potato slices that cook evenly and crisp nicely.
If you prefer, replace green olives with black olives for a milder flavor.
Add a squeeze of lemon juice or sprinkle chopped parsley before serving to brighten the dish.
For extra flavor, marinate the lamb with garlic and rosemary a few hours before cooking.

Storage

Store leftovers in an airtight container in the fridge 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 lamb.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, although a rack of lamb works best for even cooking and presentation. You can use lamb loin chops or leg steaks, but adjust cooking times accordingly to avoid overcooking.

What can I serve with this dish?

This roast lamb and potato dish pairs well with sautéed greens such as cavolo nero or kale. A fresh parsley and caper dressing adds a nice tangy contrast to the rich flavors.

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

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★★★★★

5 from 89 reviews

This one-pan roast rack of lamb with green olive potatoes is a flavorful and elegant dish perfect for a special occasion or a comforting meal. The lamb is seasoned and browned to lock in juices, then roasted on a bed of sliced potatoes tossed with garlic, rosemary, anchovy, and chopped green olives, which add a briny punch. Cooking everything together in one ovenproof pan allows the potatoes to soak up the rich lamb flavors while crisping on the edges. The result is tender, juicy lamb chops paired with savory, crispy potatoes—an impressive but approachable meal.

Author: Zane
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: British

Ingredients

Scale

Lamb and Seasonings

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

Potatoes and Additions

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 Season Lamb: Heat your oven to 210C/190C fan/gas 7. Generously season the rack of lamb all over to ensure optimal flavor.
Brown the Lamb: Heat 25g of butter in a large ovenproof frying pan over medium heat. Brown the lamb on all sides for 10-15 minutes, paying special attention to the fat side to render and crisp it. Remove the lamb and set aside on a plate.
Sauté Aromatics: Return the pan to the stove. Fry the finely sliced onion for 5-7 minutes until softened. Add the crushed garlic, crushed anchovy (if using), and chopped rosemary sprigs, continuing to fry for another 2 minutes to release their flavors.
Prepare Potatoes: Carefully arrange the sliced potatoes in the pan with the chopped green olives. Season to taste, then turn the potatoes over so they’re fully coated in the aromatic mixture. Spread them out evenly in the pan.
Add Stock and Roast Potatoes: Pour over the 100ml of chicken or lamb stock. Place the pan in the oven and roast for 30 minutes until the potatoes start to crisp at the edges.
Return Lamb to Pan: Sit the browned lamb rack on top of the potatoes, fat side up. Drizzle over any juices from the plate to enhance flavor. Return the pan to the oven.
Roast Lamb to Desired Doneness: Roast for 20 minutes for rare, 25 minutes for pink but cooked through, or 30 minutes for well done.
Rest Lamb and Crisp Potatoes: Once done, transfer the lamb to a carving board and leave it to rest for 10 minutes. During this resting period, return the potatoes to the oven to crisp further.
Serve: Cut the rested lamb rack into individual chops and serve alongside the crispy green olive potatoes. Optionally accompany with cavolo nero and parsley & caper dressing as suggested.

Notes

Using a mandoline to slice potatoes ensures even cooking and crisping.
The anchovy is optional but adds a deep umami flavor enhancing the overall dish.
Adjust roasting times based on your oven’s heat calibration and preferred lamb doneness.
Resting the lamb after cooking ensures juices redistribute for maximum tenderness.
If you don’t have chicken or lamb stock, vegetable stock can be substituted in a pinch.
For extra crispy potatoes, leave them uncovered when returning to oven during the lamb resting period.

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