Entree: Australia – Western Australia – Saltbush Lamb (Leg of lamb roasted with a chopped saltbush and herb crust, reflecting Western Australian pastoral flavors)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 1 bone-in leg of lamb, approx. 5 lb (2.3 kg)
- 3 tbsp (45 ml) extra-virgin olive oil
- 6 cloves garlic, minced (about 20 g)
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (10 g) fresh rosemary, finely chopped
- 2 tbsp (8 g) fresh thyme, leaves only
- 2 cups (loosely packed) fresh saltbush leaves, chopped (about 40 g)
- 1 1/2 tsp (9 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) dry red wine or lamb/chicken stock for the pan
- 2 tbsp (30 g) unsalted butter, cut into small pieces (optional, for basting)
- 1 large onion, quartered

Instructions

1. Remove the lamb from the refrigerator 1 hour before cooking to come to room temperature. Preheat oven to 375°F (190°C).
2. In a bowl, combine garlic, Dijon mustard, rosemary, thyme, chopped saltbush, olive oil, salt, and pepper into a coarse paste.
3. Pat the leg of lamb dry and rub the saltbush-herb paste evenly over the exposed meat, pressing so it adheres. Tuck the onion quarters into the roasting pan and place the lamb on a rack above them.
4. Sear the lamb in a hot oven-safe pan on the stovetop for 5–7 minutes, turning to brown all sides, or start the roasting directly if preferred.
5. Pour the wine or stock into the roasting pan (not over the crust) to provide moisture. Roast in the oven, basting occasionally with pan juices and butter if using, until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, about 1 hour 30 minutes to 2 hours for a 5 lb (2.3 kg) leg (times will vary by oven and exact weight).
6. Remove the lamb from the oven and transfer to a cutting board. Tent loosely with foil and rest for 15–20 minutes before carving. Serve slices with pan juices spooned over.