River Mint Encrusted Lamb Loin with Lemon Myrtle Polenta Chips, Pickled Saltbush & Bush Tomato Aioli (Gluten-free)
Recipe provided to us by
Joel Hodges of The Island at Elizabeth Quay
Native River Mint
Mentha australis
Lemon Myrtle
Backhousia citriodora
Old Man Saltbush
Atriplex nummularia
Raspberry Jam Wattle
Acacia acuminata
Ingredients
Lamb Loin
600g lamb loin
Olive oil
Salt and black pepper
1 tsp Dijon mustard
1 tsp wattleseed (optional)
River Mint Crust
1 tbsp dried river mint (or 2 tsp fresh, finely chopped)
1 tsp dried lemon myrtle
1 tbsp finely chopped parsley
1 tbsp gluten-free panko or blitzed macadamia crumb
1 tbsp olive oil
Zest of ½ lemon
Pinch sea salt
Lemon Myrtle Polenta Chips
150g fine polenta
600ml vegetable stock
½ tsp dried lemon myrtle
1 tbsp olive oil or macadamia oil
Salt to taste
Optional: 20g grated parmesan
Pickled Saltbush
8–12 fresh saltbush leaves
50ml apple cider vinegar
50ml water
½ tsp sugar
Pinch salt
Bush Tomato Aioli
1 whole egg (room temperature)
1 tsp Dijon mustard
1–2 tsp bush tomato chutney or paste (adjust to intensity)
150ml neutral oil (e.g. grapeseed or light olive oil)
½ garlic clove, microplaned
1 tsp lemon juice
Salt to taste
Method
Polenta Chips
- Bring stock to a simmer.
- Whisk in polenta gradually, add lemon myrtle and salt.
- Cook 6–8 minutes until thick. Stir in oil (and parmesan if using).
- Spread into a lined tray (2–2.5 cm thick), smooth flat.
- Chill until fully set (minimum 2 hours). Cut into chips.
- Fry at 180°C until golden and crispy. Season with salt while hot.
River Mint Crust
- Mix river mint, parsley, lemon myrtle, panko, lemon zest, olive oil, and salt to form a green crust paste.
Lamb
- Trim and season lamb with salt, pepper, and optional wattle-seed.
- Sear in a hot pan 1.5–2 minutes each side. Brush with Dijon mustard and press on crust mixture.
- Roast at 180°C for 4–6 minutes (medium-rare). Rest well. Slice clean for plating.
Pickled Saltbush
- Boil vinegar, water, sugar, and salt. Pour over saltbush leaves. Let sit for 10–15 minutes. Drain.
Aioli
- In a narrow jug or mixing bowl, combine egg, mustard, bush tomato, garlic, and lemon juice.
- Begin blending with a stick blender (or whisk if doing manually).
- Slowly drizzle in the oil while blending continuously until thickened.
- Season with salt and adjust lemon or bush tomato to taste.
- Rest for 10–15 minutes to allow flavours to settle before service.
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