This strongly aromatic bush is a native to south east New South Wales, eastern Victoria and Tasmania.
Native Thyme was used by indigenous Australians for its medicinal properties.
Use as you would Mediterranean Thyme. It is particularly good when mixed with Artesian Salt, Minced Garlic, Macadamia Nut Oil and Breadcrumbs as a crusting.
Unlike traditional thyme, this ingredient has a complex flavour based on mint. Try it as a baked potato spice, a red meat rub or BBQ marinade. Or add 1/4 tspn dried Native Thyme to Lemon Curd!
Lamb with Native Thyme Desert Lime and Peppermint Gum
- 1 deboned lamb leg
- 1 desertspoon dried Native Thyme
- 1 desertspoon dried Peppermint Gum
- 6 fresh Desert Limes sliced or juice and zest of 1 lemon
- 3 large garlic cloves crushed
- 3 tablespoons Macadamia oil
- Pinch each of Artesian salt and ground Pepperberry
Feta and Watermelon salad
- 3 cups cubed watermelon
- 1 small red onion peeled and finely sliced
- 1 Lebanese cucumber peeled and roughly cut
- 2 tablespoons macadamia oil
- juice of ½ a lemon
- 1 tablespoon fresh mint finely sliced
- 50g feta cheese cubed
- Artesian salt and ground Pepperberry
Desert Lime Tzatziki
350gm natural no-fat yoghurt
2 Lebanese cucumbers, deseeded, grated
2 garlic cloves, crushed
1 tspsn Desert Lime powder
1 Tbspn Lime juice
1 teaspoon pepper
1 teaspoon salt
Using a small bowl mix the macadamia oil, Native Thyme, Peppermint Gum, Desert Limes, garlic, Artesian salt and Pepperberry. Place the lamb in a ceramic dish and coat thoroughly with the herb mix. Cover and marinate in the fridge for up to 24 hours.
Desert Lime Tzatziki – Combine all ingredients. Cover and refrigerate until required. Best made ahead of time to allow the flavours to develop
Preheat the oven to 200C or the BBQ to medium high. Place the lamb on either an iron griddle or large oven proof frying pan on a medium hot heat or the grill section of your BBQ. Cook on both sides to seal for about 2 minutes, then either place the pan in the oven or close the BBQ lid for 15-20 minutes (this is for medium rare, cook for longer if you prefer your lamb more done). When the lamb is cooked to your liking, remove from the heat & allow to rest in a warm place for 5-10 minutes.
Feta and Watermelon salad: While the lamb is resting, throw the salad ingredients together in a medium bowl with the oil , lemon juice and salt & pepper mix well then top with the feta and herbs.
Slice lamb and serve with the salad, Native Thyme & Saltbush Breadsticks and Desert Lime Tzatziki .
Serves 4 people
Native Thyme & Saltbush Breadsticks
1 sheet frozen puff pastry dough
1 egg white, beaten
1 tablespoon freshly grated lemon zest
3/4 teaspoon dried Native thyme
3/4 teaspoon saltbush
Preheat oven to 180C.
Thaw 1 sheet puff pastry dough according to package directions, and place it on a lightly floured work surface.
Brush pastry with beaten egg white, then sprinkle with lemon zest, Native Thyme, and Saltbush.
Cut into 1cm wide strips with a pizza cutter; transfer to a parchment paper-lined baking sheet.
Bake for 14-15 minutes or until lightly browned.