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