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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.

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

  1. Preheat and season: Heat the oven to 210C/190C fan/gas 7. Generously season the entire rack of lamb with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Notes

  • The anchovy is optional but adds an umami depth to the dish.
  • Using a mandoline to slice the potatoes ensures even cooking and crispiness.
  • Adjust roasting times based on how you prefer your lamb cooked.
  • For a richer flavor, use lamb stock instead of chicken stock.
  • This is a convenient one-pan recipe minimizing cleanup and maximizing flavor.

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

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