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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Roast Lamb to Desired Doneness: Roast for 20 minutes for rare, 25 minutes for pink but cooked through, or 30 minutes for well done.
  8. 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.
  9. 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

Find it online: https://zestywithzane.com/one-pan-roast-rack-of-lamb-with-green-olive-potatoes-recipe/