Salt bush and wattleseed lamb recipe

Salt bush and wattleseed lamb recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • BBQ lamb

I created this dish for Australia Day. Simply grilled or BBQ'd and served with roasted piccolo vine tomatoes and olive oil and sea salt baked and crushed potatoes.

Kent, England, UK

3 people made this

IngredientsServes: 2

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

MethodPrep: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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Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

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

Lemon Myrtle and Wattleseed Shortbread

I hope you enjoyed the previous story about our great Australian Outback. I’m sure it was easy to see how much I enjoy our amazing country. Something I have discovered through my travels is that Australia has a taste of it’s own. Lemon Mytle and Wattleseed are two of those Australian Outback flavours and influenced this recipe for Lemon Myrtle & Wattleseed Shortbread.

Lemon Myrtle and Wattleseed Shortbread

This might not be immediately obvious if you are eating in cities, but when you are eating closer to the land you discover people using our native Australian bush tucker foods. These are foods with such a unique flavour profile, I immediately associated them with the Australian bush.

To help you experience the Australian flavour I have created a Lemon Myrtle & Wattleseed Shortbread. I think these little cookies captures what I consider to be a uniquely Australian taste.

Wattleseed Shortbread Cookies

Have you ever stood in the bush when your hiking and taken a deep inward breath. You can smell the Eucalyptus trees and a distinctly Aussie combination of aromas. When I eat a Lilly Pilly, Midyim berry or other native fruit, it tastes like our Native Australian foods have absorbed these aromas and have incorporated into their flavour profile.


Ground Wattleseed

Wattleseed is the edible seeds from our native wattle trees. The seed has always been eaten by Aboriginals as it is a valuable source of protein, carbohydrate, and vitamins and minerals. Wattleseed has a low glycemic index and is about 30% fibre. The seeds is roasted and then milled, which releases the most amazing aroma.

If you can imagine a gorgeous combination of hazelnut, chocolate and coffee you will start to understand the value of this aromatic seed in cooking. I also like using wattleseed for the unique texture the ingredient provides to a recipe. The seed is milled, and usually purchased as ground wattleseed, but it still has quite a course texture. Wattleseed can be further milled into a flour for bread making.

Lemon Myrtle

Lemon Myrtle Leaves

I love the Lemon Myrtle tree and it’s native to the Coffs Harbour area! The tree grows up to three metres tall and when you break off the leaves and rub them in your hands, you will immediately notice the most intense lemon aroma.

I have had Lemon Myrtle growing in my garden since the day my dad first put a dried leaf in my cup of tea. This herb has many uses and imparts more than just the presumed lemon flavour. It has the true Australian flavour with an unusual combination of lemon and Eucalyptus which works perfectly together. I use ground Lemon Myrtle with salt, pepper and garlic on fish for a lovely Australian fish recipe.

Wattleseed Shortbread Christmas Giving Pin

For this Lemon Myrtle & Wattleseed Shortbread, I picked 6 Lemon Myrtles leaves straight from the tree. It’s easier to buy Lemon Myrtle dried and ground, so don’t think you need a tree to make this recipe.

Dried Ground Lemon Myrtle

My process to get the leaves ready for use, was to put the leaves in the dehydrator for 3-4 hours until they were crisp. I then use a mortar and pestle to make a fine powder. If you could smell this process you would be in love with this tree too.

Wattleseed Shortbread

With out further adieu, I give you this unique Australian Bush Shortbread.

Salt bush and wattleseed lamb recipe - Recipes

This is one of my mum's recipes, amended a little and with the addition of Outback Pride's ground wattleseed.

1 cup wholemeal self-raising flour
1 cup plain flour (white)
1 tsp bicarb of soda
2 teaspoons cinnamon
2 tablespoons Outback Pride Ground Wattleseed
1 cup raw sugar
1 cup vegetable oil
4 eggs
1/2 cup sour cream
4 medium carrots

Step One

Sift flours, bicarb of soda, cinnamon and wattleseed into a large bowl. Add sugar and oil, and mix well.

Grate the carrots and set aside. Put eggs and sour cream into a separate bowl and mix well.

Step Three

Add the egg mixture to the flour mixture and combine until smooth. Add the grated carrot and mixed well.

Grease and line two loaf tins, or just one round baking tin. Pour in the cake mixture. Bake at 180 degrees for about 45 minutes, pierce with a skewer in the middle to check if it is cooked through.

Step Five

Stand for a few minutes, and then turn onto a wire rack to cool. When cool, spread with the Cream Cheese Frosting and serve.

Combine 120g cream cheese, 1 teaspoon lemon rind (or try Ground Lemon Myrtle for a herby lemon tang!) and 30g butter. Gradually add 1 1/2 cups sifted icing sugar and stir until smooth.


1 × 1.2 kg lamb shoulder bone out

freshly ground black pepper

400 g rock salt, plus extra to sprinkle

1 teaspoon finely chopped rosemary

1 tablespoon dried oregano

100ml extra virgin olive oil


  1. To make the salt crust, in a large bowl, mix the flour, salt, rosemary, dried chilli, dried oregano, lemon zest. Add water and mix to form a dough.
  2. Whisk egg whites lightly and fold through the dough. Knead the mixture and shape the dough into a ball. Cut in half, then wrap in plastic film and set aside at room temperature until needed.
  3. Season the lamb with pepper and rub olive oil all over. Place on a pre-heated BBQ for 5 minutes on each side or until golden brown. Set aside to cool.
  4. Preheat the oven to 220°C.
  5. Place a large piece of baking paper on a work surface, then roll out the dough until 5 mm thick. Repeat the process again. You are rolling out a base and a lid.
  6. Place the lamb in the center of the dough, place second sheet over the top and seal in the lamb making sure there are no holes. Brush well with the beaten egg and sprinkle with extra salt.
  7. Roast the lamb for 45–50 minutes, then switch off the oven, open the door and leave the lamb to rest in the oven for 15 minutes the lamb will be medium–rare. (Or continue to roast until cooked to your liking.)
  8. To serve, cut the top off the crust, then remove the lamb from the salt crust. Discard the salt crust, then slice the lamb and serve.

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Salt bush and wattleseed lamb recipe - Recipes

First of all, sorry for the delay! I was in South Australia last weekend and the weekend before so recipes have been hit and miss for a few weeks. Second of all, Outback Pride products are now available in Oxfam stores - yay! This is very exciting for me as the nearest (large) shopping centre to me is Knox, 10 minutes away, and there is an Oxfam store there. Now I know where to send people who ask me where to buy these delicious products. Fantastic. The Oxfam fair trade coffee is pretty good too.

This chocolate pudding is an old family fave, I'm not even sure where the original recipe came from. It's just an Askham thing ) Since I know the recipe by heart it was pretty easy to experiment, and the addition of wattleseed is a big success - adding an earthy nutty flavour in a perfect complement to the chocolate-y flavour. You can also replace the cocoa with instant coffee to make a Coffee and Wattleseed pud for a more mature flavour.

2 oz butter or dairy spread, softened
1/2 cup raw sugar
1 egg
1 teaspoon vanilla essence
1 cup self-raising flour
1/2 cup milk
1 heaped dessert-spoon cocoa
1 heaped dessert-spoon Outback Pride Ground Wattleseed

1/2 cup raw sugar
2 heaped dessert-spoons cocoa
1 3/4 cup hot water

Step One

Cream butter and sugar in a large bowl (suitable for baking or microwaving). Add egg and vanilla essence, mixing well.

Sift the flour, cocoa and Ground Wattleseed into the bowl, adding the milk as you stir to combine. OK, to be honest, I never actually sift it :) I just throw it all in and stir vigorously!

Step Three

To make the sauce, combine cocoa and sugar before sprinkling it over the top of the pudding. Pour over the hot water. Cover the bowl with plastic cling wrap. Microwave for 7 and a half minutes on high. This might vary depending on your microwave, you can skewer the pudding to make sure it is cooked. Alternatively, leave off the plastic wrap and bake in a moderate oven (180 C) for about 45 minutes.

Old Man Saltbush Roast Lamb Spice Rub

Old Man Saltbush may look like common shrubbery, but saltbush is actually one of Australia’s most versatile and delicious native herbs. It’s salty, herby flavour makes it the perfect partner for all kinds of savoury foods, but none better than a boneless leg of lamb. It adds another level of flavour to everyday meat marinates and this spice rub is simple proof of just how delicious it is. If you’re in a hurry, your meat can be ready to roast in as little as an hour. But for the ultimate flavour sensation, allow the spice rub to marinade into the meat overnight.

  • 11/2 tbsp Old ManSaltbush
  • 2 tbsp finely chopped fresh oregano
  • 4 garlic cloves
  • grated rind of 1 lemon
  • 1 small bayleaf
  • 1 dried long chilli
  • 2 tbsp extra virgin olive oil, plus a little extra for roasting
  • 1 tsp sea salt

Old Man Saltbush may look like common shrubbery, but saltbush is actually one of Australia’s most versatile and delicious native herbs. It’s salty, herby flavour makes it the perfect partner for all kinds of savoury foods, but none better than a boneless leg of lamb. It adds another level of flavour to everyday meat marinates and this spice rub is simple proof of just how delicious it is. If you’re in a hurry, your meat can be ready to roast in as little as an hour. But for the ultimate flavour sensation, allow the spice rub to marinade into the meat overnight.

  1. Place Old Man Saltbush, oregano, garlic cloves, grated lemon rind, bay leaf, chill, 2 tablespoons of extra virgin olive oil and sea salt in a mortar and use the pestle to pound the ingredients, creating a well combined, but rough paste. If you don’t have a mortar and pestle, a food processor is a good alternative.
  2. Place lamb in a medium-sized tray or bowl and rub the spice marinade all over the Cover with plastic wrap and leave to marinate for at least 1 hour or preferably overnight.
  3. Remove marinated lamb from the refrigerator an hour before.
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  5. Drizzle with a little extra olive oil and roast in the oven for 50 minutes to an hour.
  6. Remove lamb from oven and place on a wire rack over roasting.
  7. Cover loosely with foil and rest for 20 minutes.
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Wattleseed & Macadamia Crusted Barramundi

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Chef Markus Strieby – Executive Chef Teshi’s Restaurant

Something I particular love about the dish is the use of indigenous flavours such as the rosella, macadamia and wattleseed. These ingredients have such an identifiable Australian flavour . I am always heartened to see our native foods being utilised in stylish modern dishes.

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As with so many of Markus’s creations the dish takes full advantage of local, fresh ingredients to create a healthy delicious meal.

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Prepare a baking pan by generously sprinkling it with sea salt. Add macadamias to the pan in a single layer. Sprinkle with wattleseed and more sea salt.

Roast macadamias in the oven for 10-12 minutes or until the nuts are golden and fragrant.

Allow macadamias to cool completely before serving. Store in an airtight container.

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100g raw macadamias
1 garlic clove, crushed
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1 teaspoon Australian sea salt


Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

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Roast until fragrant, about 10-12 minutes. Cool macadamias on baking tray before serving. Store in an airtight container.

Roasted macadamias with Australian honey and lemon myrtle


1 ½ tablespoons Australian honey
2 tablespoons macadamia oil
1 garlic clove, crushed
1 teaspoon Australian sea salt
100g raw macadamias
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Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Combine honey, macadamia oil, garlic, and sea salt in a small frying pan over low heat. Stir until the honey has melted and the mixture is well combined. Transfer the honey mixture to a large bowl. Add macadamias and lemon myrtle and stir until macadamias are evenly coated with the honey, lemon myrtle mixture.


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Listed weight is the shipping weight.

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