Prep Time
10 mins

Cook Time
90 mins


A rub can be wet or dry and is different from a marinade because it's applied directly to the meat surface. This wet rub of blackberry purée, mustard, garlic and herbs also has a little vinegar which will helps tenderise the meat while roasting.

Lamb with Rub

  • 200g Driscoll's Victoria Blackberries
  • 1 Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1 olive oil
  • 30 cloves garlic, divided
  • 1 chopped fresh rosemary leaves
  • 2 teaspoons thyme leaves
  • 1 salt
  • 1/2 ground black pepper
  • 1 bone-in leg of lamb, trimmed (approx 2.7kg)

Blackberry Herb Sauce

  • Reserved blackberry puree
  • 500 ml chicken stock
  • 2 tablespoons cornflour
  • 200g Driscoll's Victoria Blackberries

Herb and Blackberry Rubbed Roast Leg of Lamb

  • Preheat oven to 200°. Purée blackberries in a blender or food processor until smooth. Press through a sieve to remove seeds. Discard solids. Combine blackberry purée, Dijon mustard, vinegar, 6 cloves garlic, rosemary, thyme, salt and pepper in a medium bowl. Set aside.

    Pierce meat using meat fork every 1 inch. Rub half the blackberry herb mixture over the lamb, coating the outside completely. Sprinkle remaining 24 peeled halved garlic cloves in a large roasting pan. Place lamb in roasting pan. Let stand 20 minutes.

    Roast 30 minutes. Reduce oven temperature to 180° and continue to roast 1 hour longer until meat thermometer reads 145°F for medium-rare. Remove lamb from pan and let rest for 10 to 15 minutes before carving.

Blackberry Herb Sauce

  • Pour off all but 1 tablespoon drippings from roasting pan. Add 250ml chicken stock to roasting pan and stir with a wooden spoon to loosen and dissolve any browned bits. Pour stock mixture into a blender or food processor and purée until smooth.

    Combine garlic broth mixture, remaining chicken stock, remaining blackberry purée and cornflour in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in blackberries. Serve over sliced lamb.