Entree: Australia – Northern Territory – Saltbush Lamb (Roast or slow-roasted lamb seasoned with native Australian saltbush for a savory, slightly herbal crust)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 35 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 1 boneless leg of lamb, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) olive oil
- 2 tbsp (10 g) dried saltbush leaves, crushed or 1/2 cup (15 g) fresh chopped saltbush
- 4 garlic cloves, crushed
- Zest of 1 lemon and 2 tbsp (30 ml) lemon juice
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil for searing
- 1 cup (240 ml) beef or lamb stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (3 g) fresh thyme leaves or native lemon myrtle if available
- 1 lb (450 g) baby potatoes, halved
- 1 lb (450 g) carrots, cut into 1 1/2-inch (4 cm) pieces
- 1 large onion, cut into wedges
- 3 tbsp (45 ml) olive oil for vegetables
- 1 tsp (5 g) coarse salt for vegetables
- 1/2 tsp (1 g) black pepper for vegetables

Instructions

1. Preheat the oven to 425°F (220°C). Tie the lamb with kitchen twine every 1 1/2 inches (4 cm) to keep shape if needed.
2. In a small bowl, combine crushed saltbush, garlic, lemon zest and juice, 2 tbsp (30 ml) olive oil, 2 tsp (10 g) sea salt, 1 tsp (2 g) black pepper, and thyme to make a paste.
3. Pat the lamb dry and rub the saltbush paste evenly over the entire surface. Let rest at room temperature for 20–30 minutes.
4. Heat 1 tbsp (15 ml) vegetable oil in a large ovenproof skillet over high heat until shimmering. Sear the lamb on all sides until deeply browned, about 3–4 minutes per side.
5. Add stock to the pan and transfer the skillet to the preheated oven. Roast at 425°F (220°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 135°F (57°C) for medium-rare, about 40–55 minutes more depending on thickness.
6. Meanwhile, toss potatoes, carrots, and onion with 3 tbsp (45 ml) olive oil, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Spread on a roasting tray and roast in the oven alongside the lamb for the final 35–40 minutes, turning once, until tender and caramelized.
7. Remove lamb from oven and transfer to a cutting board. Tent with foil and rest for 15 minutes. Meanwhile, place the skillet with pan juices on the stovetop over medium heat and swirl in 2 tbsp (30 g) butter to make a glossy jus, adjusting seasoning if necessary.
8. Slice the lamb against the grain, serve with roasted vegetables and spoon pan jus over the meat. Garnish with a sprinkle of fresh chopped saltbush or parsley if desired.