Old Man Saltbush Roast Lamb Spice Rub
Prep time: 15 minutes
Cooking time: 50-60 minutes
Makes: approximately 1/2 cup of marinade
Old Man Saltbush may look like common shrubbery, but saltbush is actually one of Australia’s most versatile and delicious native herbs. It’s salty, herby flavour makes it the perfect partner for all kinds of savoury foods, but none better than a boneless leg of lamb. It adds another level of flavour to everyday meat marinates and this spice rub is simple proof of just how delicious it is. If you’re in a hurry, your meat can be ready to roast in as little as an hour. But for the ultimate flavour sensation, allow the spice rub to marinade into the meat overnight.
Lamb
- 1kg boneless lamb leg
Spice Rub
- 11/2 tbsp Old ManSaltbush
- 2 tbsp finely chopped fresh oregano
- 4 garlic cloves
- grated rind of 1 lemon
- 1 small bayleaf
- 1 dried long chilli
- 2 tbsp extra virgin olive oil, plus a little extra for roasting
- 1 tsp sea salt
Old Man Saltbush may look like common shrubbery, but saltbush is actually one of Australia’s most versatile and delicious native herbs. It’s salty, herby flavour makes it the perfect partner for all kinds of savoury foods, but none better than a boneless leg of lamb. It adds another level of flavour to everyday meat marinates and this spice rub is simple proof of just how delicious it is. If you’re in a hurry, your meat can be ready to roast in as little as an hour. But for the ultimate flavour sensation, allow the spice rub to marinade into the meat overnight.
- Place Old Man Saltbush, oregano, garlic cloves, grated lemon rind, bay leaf, chill, 2 tablespoons of extra virgin olive oil and sea salt in a mortar and use the pestle to pound the ingredients, creating a well combined, but rough paste. If you don’t have a mortar and pestle, a food processor is a good alternative.
- Place lamb in a medium-sized tray or bowl and rub the spice marinade all over the Cover with plastic wrap and leave to marinate for at least 1 hour or preferably overnight.
- Remove marinated lamb from the refrigerator an hour before.
- Preheat oven to 180°C and place lamb on a lined baking tray.
- Drizzle with a little extra olive oil and roast in the oven for 50 minutes to an hour.
- Remove lamb from oven and place on a wire rack over roasting.
- Cover loosely with foil and rest for 20 minutes.
- Slice lamb across the grain, sprinkle with a little extra saltbush and serve with a citrusy yoghurt sauce, roast potatoes and your favourite leafy green.
Recipe @jules_mckie for The Australian Superfood Co. Styling & photography @jules_mckie