A favourite in winter time. This roast lamb recipe combines familiar flavours with Australian native pepperberry.
Serve with our Saltbush Roast Spuds for the perfect Sunday roast.
INGREDIENTS
-
1.5 kilo Leg of Lamb (or near enough in size)
- 1 TSP The Good Salt
- 1 TSP pepperberry
- 1/4 TSP ground fennel
- 1/4 TSP ground cumin
- 3 cloves garlic, peeled, smashed and finely diced
- 3 TBSP olive oil
METHOD
Prepare your lamb ahead of time to maximise the flavour. I like to marinate mine for at least 3 hours.
- In a small bowl combine the spices, salt, garlic and olive oil. Stir well to combine
- Pierce your lamb. I do this with a knife or skewer evenly over the lamb (this helps the marinating process)
- Pour your spice and oil mix over the lamb and rub in thoroughly to cover the entire lamb
- Set aside in the fridge to marinate for at least 3 hours
- Remove from the fridge about 45 minutes before cooking
The Cook
You can cook your lamb your favourite way. This is mine.
- Preheat the oven to 180 degrees
- Cook the lamb for 25 minutes per 500gm (aiming for 60 degrees internal temperature)
- Baste the lamb at least twice through the cook
- Remove from the oven and baste one last time with the juices
- Cover with foil and allow to sit and rest for about 20 minutes before serving
