Rack of Lamb with Green Olive Potatoes
Rack of Lamb with Green Olive Potatoes



  • 1 rack of lamb
  • 25g butter
  • 1 sliced onion
  • 1 crushed garlic clove
  • 1 crushed anchovy
  • Small handful of rosemary leaves
  • 500g white floury potatoes, sliced finely
  • 10 chopped green olives
  • 100ml lamb stock
  • Preheat the oven to 210C. Season the lamb, and melt the butter in a large frying pan. Brown the meat all over for 12-15 mins, especially on the fatty side. Remove, and set aside on a plate.
  • Pop the pan back on the heat and soften the onions for 5 mins, then chuck in the garlic, anchovy, and rosemary for 2 mins more. Arrange the potatoes in the pan with the olives, season well, and turn to coat in the mixture. Spread in an even layer, pour over the stock, then put in the oven for 30 mins.
  • Sit the rack of lamb on top of the potatoes (fat-side up) and drizzle with resting juices. Put the pan back in the oven for 20 mins, then lift the meat onto a plate and rest for 10 mins. Cut the lamb into individual chops, and serve with the green olives and potatoes, and any greens you fancy.
1 hr 15 mins
2 serving

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