Description

This one-pan roast rack of lamb with green olive potatoes is a flavorful and elegant dish ideal for a special dinner. Tender rack of lamb is first browned for a rich crust, then roasted alongside thinly sliced potatoes infused with garlic, rosemary, anchovies, and green olives. The potatoes develop crisp edges from roasting in savory lamb and chicken stock, while the lamb finishes cooking to your preferred doneness. This recipe offers a delicious combination of herbs, briny olives, and melt-in-your-mouth lamb, all cooked conveniently in a single ovenproof pan.

Ingredients

Scale

Lamb and Seasonings

1 rack of lamb (6 bones is ideal)
25g butter
Small handful of rosemary sprigs, roughly chopped

Vegetables and Flavorings

1 onion, finely sliced
1 garlic clove, crushed
1 anchovy, crushed using a pestle and mortar (optional)
10 pitted green olives, chopped
500g Maris Piper or King Edward potatoes, finely sliced (use a mandoline if available)

Liquids

100ml chicken or lamb stock

Instructions

Prepare and preheat: Heat your oven to 210C/190C fan/gas mark 7 to ensure it’s properly hot for roasting the lamb and potatoes.
Brown the lamb: Generously season the rack of lamb all over with salt and pepper. Heat the butter in a large ovenproof frying pan over medium heat and brown the lamb thoroughly on all sides, especially the fat side, for 10-15 minutes. This step develops flavor and crust. Remove the lamb and set aside on a plate.
Sauté aromatics: Place the pan back on medium heat. Fry the sliced onion for 5-7 minutes until softened and translucent. Add the crushed garlic, anchovy (if using), and chopped rosemary; cook for an additional 2 minutes to release their aromas.
Prepare the potatoes: Carefully arrange the thinly sliced potatoes in the pan with the chopped green olives. Season with salt and pepper, then turn the potatoes over so they are fully coated in the aromatic mixture. Spread the potatoes into an even layer in the pan.
Add stock and roast potatoes: Pour the chicken or lamb stock evenly over the potatoes. Transfer the pan to the hot oven and roast for 30 minutes, until the potatoes begin to crisp at the edges.
Roast lamb with potatoes: Remove the pan from the oven and place the browned rack of lamb fat-side up on top of the potatoes. Drizzle any resting juices from the plate over the lamb. Return the pan to the oven and roast for an additional 20 minutes for rare, 25 minutes for medium-rare or pink but cooked through, and 30 minutes for well done lamb.
Rest the lamb and crisp potatoes: Once cooked to your liking, transfer the lamb to a carving board and allow it to rest for 10 minutes. During this time, put the potatoes back into the oven to crisp up further, ensuring a delicious texture contrast.
Serve: Carve the rack of lamb into individual chops and serve them alongside the crispy green olive potatoes. This dish pairs well with cavolo nero and a parsley & caper dressing for added freshness.

Notes

Using a mandoline to slice the potatoes ensures even thickness for uniform cooking.
The anchovy adds umami depth but can be omitted for a milder flavor.
Resting the lamb after roasting allows juices to redistribute, resulting in juicier meat.
If you don’t have an ovenproof frying pan, transfer the potato mixture to a baking dish before roasting.
Adjust cooking times slightly based on the size of the rack and preferred lamb doneness.
Maris Piper or King Edward potatoes are recommended for roasting due to their starchy texture.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Roasting
Cuisine: British

Keywords: roast rack of lamb, green olive potatoes, one-pan lamb recipe, rosemary lamb, roasted potatoes with olives