Slow-roasted lamb

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

• serves

  12-15

• prep

  15 minutes

• cook

  4 hours

• difficulty

  Easy

Ingredients

• 5-7 kg whole lamb
• sea salt and freshly ground pepper 
• 2 tbsp dukkah
• 100 ml olive oil
• 200 g salt bush, to serve 

Resting time: 15 min

Instructions

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.

Watch Peter Kuruvita's Coastal Kitchen on SBS Food and SBS On Demand. Visit the program page for recipes, videos and more.

Cook's Notes

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.