Saltbush lamb with rosemary & lemon myrtle

Saltbush lamb with rosemary & lemon myrtle

By Cath at thecanberracook.blogspot.com.au

Saltbush lamb and lemon myrtle are uniquely Australian flavours, and this makes a wonderfully hearty meal. Alternatively, you could also substitute the lamb for a leg of goat.

Serves 4, generously

Ingredients
A large leg of saltbush lamb
5 cloves of garlic
olive oil
2 bay leaves

3 large sprigs rosemary
1/2 tsp dried or fresh lemon myrtle
1 cup dry white wine
Veggies for roasting, such as carrot, potato, fennel and onion

Method
Preheat oven to 120 °C. Brown lamb in the olive oil, in a frying pan. Transfer to crockpot,
or a heavy casserole dish.

Deglaze pan with wine, pour over lamb. Throw in peeled garlic and herbs. Put on lid,
and place in 120 °C oven – or run crockpot on low – for 7 hours.

The lamb will come out meltingly tender, falling off the bones. Carve and place on
serving platter with roast veggies. Serve reduced and strained juices on the side.

Notes: Turn the meat over once or twice during cooking if possible, and add a little
stock or wine if it looks like drying out.

2018-07-02T22:29:47-07:00

Interested in keeping up to date with Bendigo Community Farmers’ Market?
Enter your details here to recieve a pre-market reminder with highlights of what to expect from the upcoming market. You can choose to recieve info about either or both markets.

Subscribe here

* indicates required




Which markets would you like to hear about?

Email Format