Native Herb-Crusted BBQ Lamb

Method

1. Add all 4 native dried leaves into a mortar and pestle and give a gentle grind to active their flavours and bind together. Sprinkle the mix onto a board in a single wide layer.
2. Remove your lamb from the fridge at least 30 minutes before cooking (bringing the meat to room temperature will ensure a more even cook and a juicier result). Rub the loins with the olive oil and then roll each one in the herby mix, ensuring all sides are coated generously.
3. Preheat your BBQ grill to a high heat. Once it’s searing hot, place the herb-crusted loins on the heat and cook for about 2-3 minutes on each side for medium rare – Keep turning the loins every 30 seconds or so to ensure an even cook and that the herbs don’t burn. Remove from the grill and rest for at least 5 minutes under foil. Slice into thick pieces, serve and enjoy!