Bush Spiced Roast Lamb with Native Thyme & Pepperberry

Bush Spiced Roast Lamb with Native Thyme & Pepperberry

PREP TIME

15 mins + marinating 30 minutes

COOK TIME

1.5-2 hours + resting 10 minutes

SERVES

6-8 people

Ingredients

We love this recipe

A succulent lamb roast infused with earthy Australian herbs and spices, perfect for festive entertaining or a Sunday roast. Native Thyme adds an aromatic, herbaceous note, Native Pepperberry lends mild heat and depth to the roast, while Lemon Myrtle adds a citrus lift.

Directions

  1. Preheat oven to 180°C. Remove lamb from fridge and place in a large roasting dish.
  2. Mix olive oil, garlic, Native Thyme, Native Pepperberry, Lemon Myrtle, salt, honey, and lemon juice in a small bowl.
  3. Using a sharp knife, pierce lamb all over.
  4. Rub mixture over lamb and into the crevices and marinate for at least 30 minutes.
  5. Roast for 1.5 - 2 hours (or until desired doneness), basting occasionally.
  6. Remove from oven, cover with foil and rest for 10 minutes before slicing.

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