Introduction

This one-pan roast rack of lamb with green olive potatoes is a flavorful and elegant dish that’s surprisingly simple to prepare. Tender lamb cooks alongside aromatic potatoes infused with garlic, rosemary, and olives, making it perfect 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
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 rack of lamb on all sides. Heat the butter in a large ovenproof frying pan over medium heat, then brown the lamb for 10-15 minutes, paying special attention to the fat side. Remove the lamb and set it aside on a plate.
Step 2: Return the pan to the heat and cook the sliced onion for 5-7 minutes until softened. Add the crushed garlic, anchovy (if using), and chopped rosemary, frying for an additional 2 minutes.
Step 3: Carefully arrange the sliced potatoes and chopped olives in the pan. Season well and turn the potatoes over to coat them evenly in the onion and herb mixture. Spread them out in an even layer, then pour the stock over the potatoes. Place the pan in the oven for 30 minutes until the potatoes begin to crisp at the edges.
Step 4: Place the rack of lamb on top of the potatoes, fat-side up, and drizzle any meat 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.
Step 5: Once cooked to your preferred doneness, transfer the lamb to a carving board and let it rest for 10 minutes. During this resting time, return the potatoes to the oven to crisp up further.
Step 6: Cut the lamb into individual chops and serve alongside the green olive potatoes. This dish pairs well with cavolo nero and a parsley and caper dressing.

Tips & Variations

Using a mandoline slicer for the potatoes ensures even, thin slices that cook uniformly and become perfectly crispy.
If you prefer, substitute green olives with black olives for a different flavor profile.
Omitting the anchovy will still yield a delicious dish, but it adds a subtle depth of umami to the potatoes.
For added freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm the lamb gently in a low oven and crisp the potatoes under the grill or in a hot pan. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use lamb loin chops or a boneless leg of lamb, though cooking times may vary slightly. Adjust accordingly to ensure the meat remains tender and juicy.

What if I don’t have an ovenproof frying pan?

If your frying pan is not ovenproof, brown the lamb and cook the onions on the stovetop, then transfer the potatoes and lamb to a roasting dish before roasting in the oven.

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

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★★★★★

4.4 from 128 reviews

This one-pan roast rack of lamb with green olive potatoes is a flavorful and hearty dish perfect for a special dinner. Tender, perfectly roasted lamb is browned in butter and roasted alongside thinly sliced potatoes infused with garlic, rosemary, and savory green olives, making a delicious and complete meal with minimal cleanup.

Author: Tara
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: British

Ingredients

Scale

For the 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 season: Heat the oven to 210C/190C fan/gas 7. Generously season the entire rack of lamb with salt and pepper.
Brown the lamb: Heat the butter in a large ovenproof frying pan over medium heat. Brown the rack of lamb on all sides, paying particular attention to the fat side, for 10-15 minutes until golden. Remove the lamb from the pan and set aside on a plate.
Sauté aromatics: 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, and cook for an additional 2 minutes to release the flavors.
Prepare potatoes: Carefully add the finely sliced potatoes and chopped green olives to the pan. Season well with salt and pepper, then toss or turn the potato slices in the mixture to coat them evenly. Spread the potatoes out in an even layer 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.
Roast lamb on top: Sit the lamb fat-side up on top of the partially cooked potatoes. Drizzle any juices from the resting plate over the lamb. Return the pan to the oven and roast for 20 minutes for rare, 25 minutes for medium pink, or 30 minutes for well done.
Rest lamb and crisp potatoes: Remove the lamb from the pan and transfer to a carving board. Let it rest for 10 minutes. Meanwhile, return the potatoes to the oven to crisp up further to your liking.
Serve: Carve the rack of lamb into chops and serve alongside the crispy green olive potatoes. This dish pairs beautifully with cavolo nero and a parsley & caper dressing for added freshness.