This is the first time I tasted and cooked a saltbush lamb. So I just wanted to keep it simple.
The marbling on the lamb was so beautiful. The And I just knew it was going to taste amazing! Well, just as long as I do not over cook the rack. Timing was crucial.
I simply dry rubbed it with dark roasted wattleseed, a pinch of salt & pepper.
- Set oven to 200°
- Seal off the lamb rack in the pan for couple of mins on each side
- Place the lamb in the oven for 20mins
- Allow it to rest before consumption
- Make use of the juices in the pan to make a nice rich red wine sauce
- Serve with roasted kilpers & cauliflower mash
The lamb was very tender and juicy. It has a very distinct taste from the old saltbush that it fed on. I am sure the neighbour must be envious of the aroma that was coming from my kitchen. The dark roasted wattleseed gave the lamb a very rich & deep colouring. To be honest, I am not sure if it added anything to the taste? Salt and pepper will do the trick. It really doesn’t need anything else.
Visit this website to place an order. And if you are in Melbourne, head down to either Gaswork farmers market (3rd Sat of the month) or Slow food farmers market (4th Sat of the month).