# Components:
→ Meat
01 - 1 small rack of lamb (about 1.1 to 1.3 lbs), Frenched
02 - 1 tablespoon olive oil
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon fresh rosemary, finely chopped
05 - 1 teaspoon fresh thyme leaves
06 - 1 garlic clove, minced
07 - Salt and freshly ground black pepper to taste
→ Potatoes
08 - 10.6 oz baby potatoes, halved
09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon sea salt
13 - Freshly ground black pepper to taste
→ Green Olive Mix
14 - 2.1 oz green olives, pitted and halved
15 - 1 tablespoon fresh parsley, chopped
16 - Zest of 1/2 lemon
17 - 1 teaspoon capers, drained (optional)
# Preparation Steps:
01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a bowl, toss the halved baby potatoes with 2 tablespoons olive oil, smoked paprika, dried oregano, sea salt, and pepper. Spread them on one side of the baking tray.
03 - Pat the rack of lamb dry. Mix 1 tablespoon olive oil, Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper in a small bowl. Rub this mixture all over the lamb.
04 - Place the rack of lamb, fat side up, on the other side of the baking tray, ensuring it does not touch the potatoes.
05 - Roast in the oven for 25 minutes for medium-rare (internal temperature 130°F), or adjust time for your preferred doneness. Turn the potatoes halfway through roasting.
06 - In a small bowl, combine green olives, parsley, lemon zest, and capers.
07 - Remove the tray from the oven. Tent the lamb with foil and let it rest for 8 to 10 minutes.
08 - Scatter the olive mixture over the roasted potatoes and gently toss.
09 - Slice the lamb into individual chops and serve alongside the olive potatoes.
