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
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.
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.
Season the lamb with salt and pepper then place onto a lined roasting tray.
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.
Remove and cover to allow the lamb to rest for 5 minutes.
Serve with roast vegies and parsnip puree.