Roasting a whole lamb on an open fire will take a bit of practice, you could also spit roast the lamb or even roast a leg or shoulder of lamb in your oven or covered barbecue. It’s simple and tasty and the salt bush makes a stunning accompaniment. Peter Kuruvita's Coastal Kitchen
- 5-7 kg whole lamb
- sea salt and freshly ground pepper
- 2 tbsp dukkah
- 100 ml olive oil
- 200 g salt bush, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 15 min
Prepare a charcoal fire or spit.
Rub the lamb with salt, pepper and dukkha. Brush all over with olive oil, then tie to a rack or put on the spit and roast for 3-4 hours, turning as necessary. As a general guide, the lamb should take 40 minutes cooking per kilo. Once done, cover loosely with foil and rest for 15 minutes. Carve the lamb and serve on a bed of salt bush.