Description
This one-pan roast rack of lamb with green olive potatoes is a flavorful and impressive dish perfect for a special dinner. Tender lamb rack is browned to perfection and roasted alongside thinly sliced potatoes infused with garlic, rosemary, anchovy, and green olives, creating a delicious crispy topping. The recipe is straightforward and combines succulent meat with savory, aromatic potatoes all cooked in a single pan for easy cleanup.
Ingredients
Scale
Lamb and Potatoes
- 1 rack of lamb (6 bones, about 800g to 1kg)
- 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 (preferably using a mandoline)
- 10 pitted green olives, chopped
- 100ml chicken or lamb stock
Instructions
- Preheat and Season Lamb: Heat the oven to 210C/190C fan/gas 7. Generously season the rack of lamb all over with salt and pepper.
- Brown the Lamb: Heat butter in a large ovenproof frying pan over medium heat. Brown the lamb on all sides, especially the fat side, for 10-15 minutes until golden and fragrant. Remove lamb and set aside on a plate.
- Sauté Vegetables and Aromatics: Return the pan to the heat and add the sliced onion. Fry for 5-7 minutes until softened. Stir in the crushed garlic, anchovy (if using), and chopped rosemary and fry for a further 2 minutes to release their aromas.
- Prepare Potatoes and Olives: Carefully arrange the finely sliced potatoes in the pan with the chopped green olives. Season with salt and pepper. Turn the potatoes over in the mixture to coat them fully, then spread out in an even layer.
- Add Stock and Roast Potatoes: Pour the chicken or lamb stock evenly over the potatoes. Place the pan in the preheated oven and roast for 30 minutes until the edges of the potatoes start to crisp.
- Cook the Lamb on Potatoes: Sit the browned rack of lamb fat-side up on top of the potatoes. Drizzle over any juices collected on the plate. Return the pan to the oven and roast for 20 minutes for rare lamb, 25 minutes for medium pink, or 30 minutes for well done.
- Rest Lamb and Crisp Potatoes: Remove the lamb from the pan and transfer it onto a carving board. Let it rest for 10 minutes to retain juices. While the lamb rests, return the potatoes to the oven to crisp up further, ensuring a lovely golden crust.
- Serve: Carve the rack of lamb into individual chops and serve with the crispy green olive potatoes. For an extra touch, serve alongside cavolo nero and a parsley & caper dressing as suggested.
Notes
- Use a mandoline to slice potatoes evenly and thinly for best results.
- Anchovy is optional but adds depth and umami to the dish.
- Adjust lamb roasting time depending on preferred doneness: 20 mins for rare, 25 mins for medium, 30 mins for well done.
- Resting the lamb is important to keep it juicy and tender.
- Use an ovenproof frying pan to allow direct transfer from stovetop to oven.
- Maris Piper or King Edward potatoes are recommended for their fluffy texture when roasted.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: British
Keywords: rack of lamb, roast lamb, green olive potatoes, one-pan meal, rosemary lamb, roasted potatoes, easy dinner, lamb recipe
