One of the all time favourite Sunday meals, a good ol’ roast! I love how a roast makes for a fantastic lunch or dinner for the family, and guests, plus provides delicous leftover lunches for the week! Try this new take on an old recipe, by using some beautiful native Australian herbs including lemon myrtle, saltbush, pepper berry and wattleseed. You’ll be making this Bush Spice Roast Lamb again in no time!
This Bush Spice Roast Lamb is a delicious and fabulous way to cook gorgeous free-range, organic Lamb from Sherwood Rd Organic Meats. If you like this recipe then you could also try my Roast Beef rump cap with Roast Capsicum Tapenade & Village Salad or my Asian-Style Pulled Pork or my Beef Ragu!
Serves 6-8
Time – about 2 hours
Ingredients:
- 1 x Boneless & rolled Leg of Lamb (usually 2-2.5kg)
- 2 tsp dried lemon myrtle
- 2 tsp dried salt bush
- 2 tsp dried pepper berry
- 2 tsp dried wattleseed
- 2 tsp pink Himalayan sea salt
- Juice and rind of 1 lemon
- 2-3 Tbsp Extra virgin olive oil
Serve with your choice of:
- Roast vegetables
- Salad
- Rice / Polenta
Method:
- Preheat oven to 180 degrees celsius fan forced.
- Add the herbs and salt to a jar. Place lid on the jar and shake to combine.
- Pour the olive oil over the outside of the rolled leg of lamb along with lemon juice and rind then massage in with your hands.
- Sprinkle half the spice mix on top of the leg and massage in, then repeat with remaining spice mix on the underside of the lamb.
- Place Lamb in a roasting tray. Cook in the oven for 26 minutes per 500g for a medium-cooked roast (or 31 minutes per 500g for well-done).
- Remove from oven and allow to rest for 20mins before garnishing with some fresh lemon juice and fresh herbs and slicing to serve.