Save Indulge in an effortless yet sophisticated French-Mediterranean dining experience with this One-Pan Roast Rack of Lamb. This dish features a succulent rack of lamb, perfectly crusted with herbs and mustard, roasted alongside golden baby potatoes and finished with a zesty olive topping. It is the ultimate choice for a romantic dinner for two, promising high-end restaurant quality with the simplicity of minimal cleanup.
Save The beauty of this recipe lies in its balance. The earthy notes of fresh rosemary and thyme perfectly complement the richness of the lamb, while the smoked paprika adds a subtle warmth to the potatoes. A vibrant mix of green olives and lemon zest provides a refreshing finish that elevates the entire dish to something truly special.
Ingredients
- Meat: 1 small rack of lamb (about 500–600 g, Frenched), 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp fresh rosemary (finely chopped), 1 tsp fresh thyme leaves, 1 garlic clove (minced), salt and freshly ground black pepper to taste.
- Potatoes: 300 g baby potatoes (halved), 2 tbsp extra-virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp sea salt, freshly ground black pepper to taste.
- Green Olive Mix: 60 g green olives (pitted and halved), 1 tbsp fresh parsley (chopped), zest of 1/2 lemon, 1 tsp capers (drained, optional).
Instructions
- Step 1
- Preheat the oven to 220°C (430°F). Line a baking tray with parchment paper or foil.
- Step 2
- In a bowl, toss the halved baby potatoes with 2 tbsp olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread them on one side of the baking tray.
- Step 3
- Pat the rack of lamb dry. Mix 1 tbsp olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl. Rub this mixture all over the lamb.
- Step 4
- Place the rack of lamb, fat side up, on the other side of the baking tray, ensuring it does not touch the potatoes.
- Step 5
- Roast in the oven for 25 minutes for medium-rare (internal temp ~54°C/130°F), or adjust time for your preferred doneness. Turn the potatoes halfway through roasting.
- Step 6
- In a small bowl, combine green olives, parsley, lemon zest, and capers.
- Step 7
- Remove the tray from the oven. Tent the lamb with foil and let it rest for 8–10 minutes.
- Step 8
- Scatter the olive mixture over the roasted potatoes and gently toss.
- Step 9
- Slice the lamb into individual chops and serve alongside the olive potatoes.
Zusatztipps für die Zubereitung
For an extra layer of flavor, consider marinating the lamb with the herb-mustard rub for up to 4 hours in the refrigerator before roasting.
Varianten und Anpassungen
You can easily customize this dish by substituting black olives for green, or by adding a few sun-dried tomatoes to the potato mix for a sweet and tangy variation.
Serviervorschläge
This elegant meal pairs beautifully with a light red wine, such as Pinot Noir or Grenache, which complements the savory lamb and aromatic herbs.
Save Enjoy this refined one-pan dinner that brings the vibrant flavors of the Mediterranean straight to your home, making any evening feel like a celebration.
Recipe FAQ
- → What temperature should I cook the lamb to?
For medium-rare, roast until the internal temperature reaches 54°C (130°F). For medium, aim for 60°C (140°F), and for well-done, cook to 65°C (150°F).
- → Can I prepare the lamb ahead of time?
Yes, you can marinate the lamb with the herb-mustard rub for up to 4 hours in the refrigerator before roasting for even more flavor.
- → What can I substitute for green olives?
Black olives work beautifully as a substitute, or you can add sun-dried tomatoes for a different Mediterranean twist.
- → Why should I let the lamb rest after roasting?
Resting allows the juices to redistribute throughout the meat, ensuring each chop is tender, juicy, and flavorful when sliced.
- → What wine pairs well with this dish?
A light red wine such as Pinot Noir or Grenache complements the lamb and Mediterranean flavors perfectly.
- → Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes cut into similar-sized pieces. Just ensure they're halved or quartered so they cook evenly in the same timeframe.