Rosemary & olive lamb with a cracker crust

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Medium / Huntley & Palmers Toasted Sesame Baked Flatbread

We’ve given the traditional roast lamb a 21st century twist.  A crisp crumb on a piece of prime New Zealand lamb rack not only helps protect the meat from overcooking but it gives it a great texture, and is utterly delicious!  

Makes: 4 serves
Prep and Cooking Time: 45 Minutes



1 rack of lamb (allow 2 ribs per person), fat trimmed leaving a 2cm cap.


8 Huntley & Palmers Toasted Sesame Baked Flatbread
¾ tablespoon rosemary leaves
¾ cup Kalamata olives, stones removed, finely chopped
¾ cup Parmesan cheese, finely chopped
1 tsp salt
2 tsp crushed garlic
A knob of butter


Step 1.
Place crackers into a deep bowl. Crush with a rolling pin or pestle and mortar until cracker crumbs are quite fine but still a little chunky.

Step 2.
To make crust, add rosemary leaves, chopped olives, Parmesan, salt and crushed garlic to the bowl of cracker crumbs. Stir to mix. Dot a little butter on top and then rub into the crust with your fingers.

Lamb collage2

Step 3.
Season the lamb with salt and pepper then place onto a lined roasting tray.

Step 4.
Using your fingers, press the crust firmly onto the lamb rack. Spread across to cover the fat until the whole rack is well covered. Place into a hot oven to roast for 18-20 minutes or until firm to touch.

Step 5.
Remove and cover to allow the lamb to rest for 5 minutes. 

Serving Tips

Serve with roast vegies and parsnip puree.

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