Saltbush Lamb with kumara smash

Serves: 4



4 saltbush lamb backstraps on the bone
2 large kumara
oil for frying
a pinch of Fruit Spice
several generous pinches Wild thyme mix
a couple of pinches of Alpine Pepper
2 bunches broccolini
200ml lamb jus
4 figs
beetroot jam


1. Remove the meat from the bone with a sharp, boning knife
2. season the lamb with wild thyme and tie it in place, back on the bone
3. pan sear the lamb to brown and cook it in a preheated oven for 8 minutes at 250°C
4. remove the meat from the oven and rest for 8 minutes
5. peel the sweet potatoes and dice, steam in the microwave for about 10 minutes or until soft
6. using the same pan in which the lamb was cooked, add the sweet potato and a drizzle of olive oil and fry until the potato becomes crispy; add Fruit Spice and Alpine Pepper to taste
7. steam the broccolini and grill the figs
8. heat the jus and add a couple of pinches of Alpine Pepper


To serve, remove the lamb from the bone and slice the backstrap. Use a mould to shape the sweet potato, place the broccolini on top and arrange the lamb on top or next to the broccolini and figs. Finish the dish with a little jus and beetroot jam; you won’t need much as the lamb is nice and juicy.

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Dining Downunder Cookbook
This Australian recipe of Saltbush Lamb with kumara smash is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.

Vic Cherikoff