Pepperberry Roast Lamb

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.


    • 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 

    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

    Pepperberry Roast Lamb


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