BBQ Lamb Roast with Lemon Myrtle, Saltbush & Pepperberry

Australian lamb is perfectly suited to native flavours. Using Lemon Myrtle, Saltbush and Tasmanian Pepperberry on a BBQ lamb roast brings brightness, savoury depth and gentle warmth—enhancing the meat without overpowering it.

This recipe-style guide shows how these native ingredients work together on lamb, using Terrablendz Sea Spray Seafood Rub as a simple, ready-to-use blend for BBQ cooking.

If you want to explore more ways to use Lemon Myrtle, check out the full guide Cooking with Lemon Myrtle: Australian Native Recipes & Ideas.

Why Lemon Myrtle, Saltbush & Pepperberry Pair So Well with Lamb

Native Australian herbs naturally complement rich meats like lamb, especially when cooked over fire.

• Lemon Myrtle adds a clean citrus note that lifts the richness of lamb
• Saltbush provides a savoury, slightly salty depth that seasons the meat naturally
• Tasmanian Pepperberry delivers a mild, warming spice without harsh heat

Together, these ingredients create balance—fresh, savoury and aromatic—making them ideal for BBQ lamb roasts.

Using Native Herbs on a BBQ Lamb Roast

Rather than blending individual ingredients yourself, Terrablendz Sea Spray Seafood Rub brings Lemon Myrtle, Saltbush and Pepperberry together in one balanced seasoning.

The Goods:

• Lamb roast 
• Terrablendz Sea Spray Seafood Rub (With Lemon Myrtle, Saltbush & Pepperberry)
  
• Olive oil
• Honey
• Pepperberry (optional)
• Lemon 

The Process:

Lightly coat the entire lamb roast with olive oil.

Season generously on all sides with Sea Spray, pressing it into the meat.

Preheat the BBQ with the hood down and set up for indirect heat.

Cook the lamb slowly with the lid closed, turning once or twice.

In the final 15–20 minutes of cooking, lightly brush the lamb with honey.

Once removed from the BBQ, squeeze fresh lemon over the roast and allow it to rest for 10–15 minutes before slicing.

Add a small pinch of pepperberry and sprinkle over the lamb to add a slightly spicier kick (optional).

BBQ Tips for Cooking with Native Ingredients

Cooking with Australian native herbs is all about protecting their delicate aromas and letting their natural flavours shine. Lemon Myrtle, Saltbush, and Pepperberry each behave differently over heat, so a few simple adjustments can help you get the best possible result on the BBQ. These tips keep the flavours bright, balanced, and true to the ingredients.

• Cook over indirect heat to protect Lemon Myrtle’s delicate citrus oils from burning.
• Use native seasonings generously but simply — they shine without heavy marinades or sauces.
• Skip the extra pepper, as Pepperberry already provides warm, aromatic heat.
• Aim for medium to medium‑rare lamb, which keeps the meat juicy and lets native flavours stay vibrant.
• Avoid high flames, which can dull the citrus notes and scorch the herbs.
• Rest your meat before serving to allow the flavours to settle and the juices to redistribute.

What to Serve with Native-Spiced BBQ Lamb

The beauty of cooking with Australian native herbs is that the flavours are bold yet balanced, so the sides you choose should complement rather than compete with them. Simple, fresh, and lightly seasoned accompaniments allow the Lemon Myrtle, Saltbush, and Pepperberry to stay front and centre while rounding out the meal with texture and colour. These pairings keep the dish grounded, vibrant, and unmistakably Australian.

• Grilled vegetables or corn — their natural sweetness pairs beautifully with the citrus lift of Lemon Myrtle.
• Roasted potatoes or sweet potato — earthy, caramelised edges balance the savoury depth of Saltbush.
• Fresh green salad with lemon dressing — adds brightness and cuts through the richness of the lamb.
• Flatbreads or damper cooked on the BBQ — perfect for soaking up juices and adding a rustic, smoky element.

A Simple Way to Cook with Australian Native Herbs

Cooking with Lemon Myrtle, Saltbush and Pepperberry doesn’t need to be complicated. Sea Spray Seafood Rub makes it easy to enjoy native flavours on lamb, seafood, chicken and vegetables—without needing multiple jars.

Try our Zesty Lemon Myrtle Olive Oil Infusion Recipe to go with it!

Buy Sea Spray Seafood Rub

If you’d like to try this BBQ lamb roast using Lemon Myrtle, Saltbush and Pepperberry, Terrablendz Sea Spray Seafood Rub brings these native ingredients together in one versatile seasoning.

 

Bringing Native Flavours to Your BBQ

Cooking lamb with Australian native herbs is one of the simplest ways to elevate a BBQ roast, and this recipe shows just how effortlessly Lemon Myrtle, Saltbush and Tasmanian Pepperberry work together.

Their balance of citrus brightness, savoury depth and gentle warmth enhances the natural richness of lamb without overwhelming it, creating a flavour profile that feels both familiar and uniquely Australian.

Using Terrablendz Sea Spray Seafood Rub makes the process even easier, giving you a ready‑to‑use blend that delivers consistent results every time—whether you’re cooking for a weeknight dinner or a full backyard feast.

With just a few ingredients and a slow BBQ cook, you can bring authentic native flavour to the table in a way that’s simple, approachable and incredibly rewarding.

Enjoy these other recipes using Australian native seasoning! or to see our complete guide: Cooking with Lemon Myrtle: Australian Native Recipes & Ideas.