Method

• 1.
  Preheat oven to 200°C. Season lamb rack all over with 2 tsp dried saltbush and freshly ground black pepper.
• 2.
  Heat oil in a large frypan over medium-high heat. Add lamb and cook for 2 minutes to seal off each side of the rack. Set aside for 5 minutes to cool.
• 3.
  Whisk together the egg, mustard, garlic, half the sea parsley and half the native thyme in a small bowl. Set aside.
• 4.
  Mix breadcrumbs, macadamia, remaining sea parsley, remaining dried saltbush and peppermint gum in a shallow tray. Brush sealed sides of lamb with egg mixture, then press into the crumb mixture, turning to fully coat. Place lamb on a wire rack on a baking tray and roast for 30-35 minutes until lamb has a golden crust and is cooked to medium, or until cooked to your liking.
• 5.
  Set aside for 5 minutes to rest.
• 6.
  While the lamb is roasting, heat stock and butter in a medium saucepan until simmering. Add fresh saltbush, warrigal greens and remaining native thyme, and cook for 30 seconds or until leaves are wilted. Add couscous and stir to combine. Remove from the heat, cover with a lid and set aside for 5 minutes or until the couscous is tender and the stock has been absorbed.
• 7.
  Slice lamb. Spoon couscous onto a serving plate, top with lamb and drizzle with extra oil to serve.