Saltbush lamb with rosemary & lemon myrtle

Saltbush lamb with rosemary & lemon myrtle

By Cath at

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

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

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.


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