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.
I would disagree with 'not marinating', having made this a number of times and experimenting with various blends, this works but it is down to personal taste. Soy sauce would not work for this dish, would completely change the taste - did you cook this to the exact recipe? Appreciate the comments, all feedback is good but think perhaps if it isn't quite to your tastebuds best not to review unless you have actually cooked it? Sorry it just seemed a little unfair to be rated this way - 29 Jan 2013
I'd make a few changes to this. Because the saltbush has a softer saltiness than ordinary salt I would rely on just the saltbush for this taste. If you think it needs more having cooked it once, then add soy sauce to your marinade. Also, rather than ordinary pepper, try Alpine pepper which has a more full mouth feel and throaty pepperiness that is very pleasant. Be sure to use only the best Wattleseed by getting it from the man who developed this flavouring (see http://tinyurl.com/wattleseed). And as olive oil is not a great high temperature oil (as in searing and pan frying), my choice would be to use butter. Work in the saltbush, Alpine pepper and Wattleseeds into a generous dob to make a paste and then coat the meat with it. Forget about marinating. Nothing happens on standing and most marinating is just a waste of time. Unless the meat is fully marbled and really not good for you nutritionally, the flavours will not move through the fat in the meat. Try a test for yourself and see if you can tell the difference between simply coating the meat and cooking or leaving for 2 hours or even over-night. All the flavour moves when the coated meat hits the heat. We don't stock saltbush but we have a huge range of other Australian wild foods at www.dining-downunder.com/shop - 29 Jan 2013