Entree: Australia – Central Culinary Region – Saltbush Lamb (Roast lamb crusted and seasoned with native Australian saltbush for a savory, slightly saline herb crust)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone‑in leg of lamb, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) olive oil, plus extra for roasting
- 4 cloves garlic, minced, approx. 1 oz (28 g)
- 1 cup (30 g) fresh saltbush leaves, packed, finely chopped (if unavailable, use 2 tbsp (6 g) dried crushed saltbush)
- 1/2 cup (60 g) fresh breadcrumbs
- 3 tbsp (45 g) unsalted butter, softened
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- Zest of 1 lemon (about 1 tbsp (6 g)) and 2 tsp (10 ml) lemon juice
- 1 cup (240 ml) dry white wine or low‑salt lamb/chicken stock for the pan
- Optional: extra fresh saltbush sprigs for serving

Show original ingredient measurements

- 1 bone‑in leg of lamb, approx. 5 lb (2.3 kg)
- 2 tbsp (30 ml) olive oil, plus extra for roasting
- 4 cloves garlic, minced, approx. 1 oz (28 g)
- 1 cup (30 g) fresh saltbush leaves, packed, finely chopped (if unavailable, use 2 tbsp (6 g) dried crushed saltbush)
- 1/2 cup (60 g) fresh breadcrumbs
- 3 tbsp (45 g) unsalted butter, softened
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- Zest of 1 lemon (about 1 tbsp / 6 g) and 2 tsp (10 ml) lemon juice
- 1 cup (240 ml) dry white wine or low‑salt lamb/chicken stock for the pan
- Optional: extra fresh saltbush sprigs for serving

Instructions

1. Preheat and prep: Preheat oven to 375°F (190°C). Pat the leg of lamb dry and, if desired, score the fat in a crosshatch pattern. Rub the lamb with 2 tbsp (30 ml) olive oil, 1 tsp (5 g) coarse sea salt, and 1/2 tsp (1 g) black pepper.
2. Sear: Heat a large ovenproof skillet over high heat. Sear the lamb on all sides until well browned, about 6–8 minutes total. Remove lamb to a plate.
3. Make saltbush crust: In a bowl combine chopped fresh saltbush (or dried crushed saltbush), breadcrumbs, softened butter, minced garlic, lemon zest, remaining 1 tsp (5 g) sea salt, 1/2 tsp (1 g) black pepper, and 2 tsp (10 ml) lemon juice. Mix to a coarse paste.
4. Coat lamb: Press the saltbush breadcrumb mixture evenly over the top and sides of the seared lamb to form a crust.
5. Roast with pan liquid: Return the lamb to the skillet (crusted side up). Pour 1 cup (240 ml) wine or stock into the pan around the lamb (not over the crust). Roast in preheated oven until internal temperature reaches 135°F (57°C) for medium‑rare or 145°F (63°C) for medium, about 1 to 1 1/4 hours depending on size.
6. Baste and finish: Baste the lamb occasionally with pan juices. If crust browns too quickly, tent loosely with foil.
7. Rest and serve: Remove lamb to a carving board and let rest 15–20 minutes. Meanwhile, place skillet over medium heat and reduce pan juices to a light jus if desired. Carve the lamb into slices and spoon pan jus over; garnish with extra fresh saltbush sprigs if available.