Introduction

This one-pan roast rack of lamb with green olive potatoes is a deliciously simple dish that combines tender, flavorful lamb with crispy, aromatic potatoes. It’s perfect for a comforting yet impressive meal with minimal fuss and cleanup.

The dish is served on a white plate with a slightly speckled texture, placed on a white marbled surface. It has four main visual layers: on the left side is a pile of thinly sliced, golden-brown roasted potatoes with some caramelized onions mixed in, showing a crispy texture. Above the potatoes, there is a small heap of dark green cooked leafy vegetables, likely kale, with a shiny, slightly wilted look. On the right side, two thick slices of lamb chops are positioned, showing a pink, juicy center with a browned crust on the outside, and two bones extending outward. Next to the lamb chops, there is a small dollop of bright green sauce with a smooth, slightly chunky texture. A gold fork is placed on the left edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (use a mandoline if you have one)
10 pitted green olives, chopped
100ml chicken or lamb stock

Instructions

Step 1: Heat the oven to 210°C (190°C fan)/gas mark 7. Generously season the lamb all over. Heat the butter in a large ovenproof frying pan over medium heat. Brown the lamb on all sides for 10-15 minutes, paying special attention to the fat side. Remove the lamb and set aside on a plate.
Step 2: Return the pan to the heat and fry the onion for 5-7 minutes until softened. Add the crushed garlic, anchovy (if using), and chopped rosemary. Fry for another 2 minutes, stirring to combine.
Step 3: Carefully add the sliced potatoes and chopped olives to the pan. Season well, then turn the potatoes over so they are evenly coated with the onion mixture. Spread the potatoes out into an even layer.
Step 4: Pour the chicken or lamb stock over the potatoes. Transfer the pan to the oven and roast for 30 minutes, until the potatoes start to crisp around the edges.
Step 5: Place the lamb rack on top of the potatoes, fat side up. Drizzle any juices from the plate over the lamb. Return the pan to the oven and roast for 20 minutes for rare lamb, 25 minutes for pink but cooked through, or 30 minutes for well done.
Step 6: When cooked to your liking, transfer the lamb to a carving board and let it rest for 10 minutes. Meanwhile, put the potatoes back in the oven to crisp up further if needed.
Step 7: Carve the lamb into individual chops and serve alongside the crispy green olive potatoes. For a complete meal, serve with cavolo nero and a parsley & caper dressing.

Tips & Variations

If you don’t have a mandoline, slice the potatoes as thinly and evenly as possible for even cooking.
Adding anchovies enhances the depth of flavor but can be omitted if preferred or for a milder taste.
Fresh rosemary can be replaced with thyme or oregano for a different herb profile.
For a gluten-free option, ensure your stock is gluten-free or use homemade stock.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in an oven at 160°C until heated through to help maintain crispness in the potatoes. Avoid microwaving to preserve texture and flavor.

How to Serve

The image shows a white ceramic plate with three main parts arranged separately: a group of dark green, cooked leafy vegetables at the top, a bed of thinly sliced, golden-brown roasted potatoes with some onion rings on the left, and two thick slices of pink, medium-cooked meat with a bone sticking out on the right, partially covered with a spider-web textured light green sauce. A gold fork is placed on the left side of the plate. The plate is on a wooden surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the lamb rack without browning it first?

Browning the lamb first develops rich flavors and a beautiful crust, but if short on time, you can roast it directly. The texture and color will differ slightly, but the dish will still be tasty.

What can I serve instead of cavolo nero and parsley & caper dressing?

A simple green salad or steamed green beans work well as a fresh side. You can also try a mint yogurt sauce or chimichurri to complement the lamb’s flavors.