How To Make One-Pan Roast Rack of Lamb & Green-Olive Potatoes
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 rack of lamb
- 1 lb baby potatoes
- 1/2 cup pitted green olives
- 3 cloves of garlic, minced
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Heat 1 tbsp olive oil in a large oven-safe skillet over high heat. Sear the lamb for 2-3 minutes on each side until browned.
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Remove the lamb from the skillet and set aside.
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In the same skillet, add another tbsp of olive oil and the baby potatoes. Cook for 5 minutes until they start to brown.
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Add the minced garlic, dried rosemary, dried thyme, and green olives. Season with salt and pepper. Stir well to coat the potatoes and olives with the herbs.
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Return the rack of lamb to the skillet, bone side down. Transfer the skillet to the preheated oven.
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Roast for 20-25 minutes for medium-rare or until the desired doneness is reached. Check the internal temperature with a meat thermometer. 130°F (54°C) for medium-rare, 145°F (63°C) for medium.
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Remove from the oven and let the lamb rest for 5 minutes before slicing.
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Serve the sliced rack of lamb with the green-olive potatoes.
Nutrition
- Calories : 652kcal
- Total Fat : 30g
- Saturated Fat : 9g
- Cholesterol : 135mg
- Sodium : 576mg
- Total Carbohydrates : 45g
- Dietary Fiber : 6g
- Sugar : 2g
- Protein : 52g
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