There are few things more Aussie than a piece of lamb on the barbie.. that is until you roll that succulent tender lamb in a concoction of fragrant homegrown native Australian herbs. This recipe takes a beautiful loin of Australian lamb and crusts it in a mix of Native Mint, Thyme, Saltbush and Pepper Berry Leaf.
Serve alongside some roasted spuds and a fresh, crisp cos salad with a generous spritz of lemon and you have yourself a true taste of Australia!
We’ve used a back strap loin fillet in this recipe but you can sub it for lamb chops, leg, shoulder, you name it! Just simply adjust the cooking time and temperature accordingly.
Spices used in this recipe
Australian Native Saltbush
Australian Native Saltbush is one of Australia’s best and most versatile native herbs. Like many of our native herbs, Saltbush was originally used medicinally by Indigenous Australians to aid in the healing of wounds or burns. Today, Saltbush leaves are widely utilised in cooking to add a delicious savoury, salty flavour as a healthier alternative to regular salt. An authentic taste of the Australian bush and one of our most versatile and most-used in our Natives range.$4.99
Australian Native Pepper Berry Leaf
Australian Native Pepper Berry Leaf, also known as ‘Mountain Pepper’ or ‘Tasmanian Native Pepper’, is one of Australia’s top native superfoods said to have four times the antioxidants of blueberries. This pepper is as delicious as it is healthy with a fruity peppery flavour that can be used in cooking or to season food when serving. Compared to our everyday pepper, Australian Native Pepper Berry Leaf has more of a herbal flavour and packs a spicer, sharper and hotter punch. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. An authentic taste of Australia.$4.99
Australian Native Rivermint
Australian Native Mint, also known as ‘Wild Mint’, is a smaller, more delicate version of the more well-known garden-variety mint. This native herb is as versatile as it is aromatic; Indigenous Australians have used this marvellous herb for centuries as flavoursome bush food, natural insect repellant and medicinal herb. After harvesting the leaves, we have dried them to lock in the flavour and aroma; the snap-lock seal on our barrier-proof packets also ensures it retains its flavour for many uses to come. A true taste of the Australian bush!$4.99
Australian Native – Wild Thyme
Australian Native Thyme is a national herb that’s origins date back centuries. It was previously used medicinally by Indigenous Australian’s however is now more-commonly used in cooking and the making of herbal teas. It’s a highly aromatic herb that’s rich in essential oils that give off a minty aroma when released. Our leaves have been freshly harvested then dried immediately to lock in their vibrant flavour and aroma. This is a true taste of the Australian bush and an excellent edition to our Natives collection.$4.99
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.
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.
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!