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Rosemary and olive lamb with a cracker crust

Serves   4
Prep time: 20 mins
Cooking time: 20 mins

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.