One-Pan Roast Rack of Lamb with Green Olive Potatoes

Preheat your oven to 210°C (190°C fan/gas 7). Season the rack of lamb generously with salt and pepper. In a large ovenproof frying pan, melt the butter over medium heat. Sear the lamb for 10-15 minutes, turning frequently to brown it well on all sides, paying extra attention to rendering the fat on the fat-side. Once browned, remove the lamb and set it aside on a plate.

Using the same pan with the lamb juices and butter, sauté the sliced onion for 5-7 minutes until softened and translucent. Stir in the garlic, crushed anchovy (if using), and chopped rosemary, and cook for another 2 minutes until fragrant. Carefully arrange the sliced potatoes and olives in the pan, seasoning lightly. Toss them to ensure they are fully coated in the aromatic mixture, then spread them into an even layer. Pour the stock over the potatoes and roast in the oven for 30 minutes until the edges begin to crisp.

Place the lamb on top of the potatoes, fat-side up, and drizzle over any juices that collected on the plate. Return the pan to the oven. Roast for 20 minutes for rare, 25 minutes for medium-pink, or 30 minutes for well-done. Once cooked to your preference, transfer the lamb to a carving board and let it rest for 10 minutes. While the meat rests, return the potatoes to the oven to finish crisping. Carve the lamb into individual chops and serve alongside the crispy potatoes.