serves: 6 cooking time: about 1.30 h
GF | DF | RSF | NF
ingredients
one large piece of rump steak and 2tbs melted butter (or olive oil).
1 x boneless rolled leg of lamb (usually 2-2.5kg)
2 tsp dried lemon myrtle
2 tsp dried salt bush
2 tsp dried pepper berry
2 tsp dried wattleseed
2 tsp pink himalayan sea salt
juice and rind of 1 lemon
2-3 tbsp extra virgin olive oil
method
preheat oven to 180 degrees celsius
add the herbs and salt to a jar. place lid on the jar and shake to combine.
pour the olive oil over the outside of the rolled leg of lamb along with lemon juice and rind then massage in with your hands.
sprinkle half the spice mix on top of the leg and massage in, then repeat with remaining spice mix on the underside of the lamb.
place lamb in a roasting tray. cook in the oven for 26 minutes per 500g for a medium-cooked roast (or 31 minutes per 500g for well-done).
remove from oven and allow to rest for 20mins before garnishing with some fresh lemon juice and fresh herbs and slicing to serve. recipe by @pennybenjamin_