Salt bush and wattleseed lamb

    2 hours 20 min

    I created this dish for Australia Day. The subtle flavours of the native Australian herbs work well with the lamb and gives a soft crunch to the texture. Simply grilled or BBQ'd and served with roasted piccolo vine tomatoes and olive oil and sea salt baked and crushed potatoes.

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 1 tablespoon roast and ground watteseeds
    • 1 tablespoon salt bush
    • salt and pepper to taste
    • olive oil
    • 4 French trimmed lamb cutlets

    Prep:10min  ›  Cook:10min  ›  Extra time:2hr marinating  ›  Ready in:2hr20min 

    1. Combine wattleseeds, salt bush, salt and pepper. Add a little olive oil to make a rub for the lamb.
    2. Divide between the lamb and massage well into the meat. Depending on the size of the lamb cutlets used you may need to increase the amount of the rub.
    3. Cover and place in the fridge for at least 2 hours to marinate.
    4. Heat a teppanyaki grill or BBQ and cook the lamb until cooked to desired pinkness. Serve straightaway.

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