1. Remove trimmed lamb from the refrigerator, lightly season with sea salt, pepper and generously sprinkle over the lemon myrtle powder. Leave to hydrate the lemon myrtle at room temperature for 30 minutes before cooking.
2. If you have access to a charcoal barbecue, it’s great to smoke on the barbecue, otherwise the lamb can be cooked on any normal gas barbecue without direct heat underneath. Depending on your barbecue, turn the centre burners off. Leaving the outside burners on will replicate a normal oven which can also be used. Cook slowly at 150°C until the internal temperature reaches 68°C. Once cooked, rest for 15 minutes before slicing and serving.

3. Peel the Dutch carrots and blanch in salted simmering water for 4-5 minutes until just cooked.
4. Boil peas for 1 minute in salted water.
5. Slice the zucchinis ½ cm thick and grill on the barbecue with a drizzle of olive oil.
6. Simmer zucchini flowers for 1 minute in salted water.
7. Combine rocket, mint, carrots, peas, zucchini and zucchini flowers on a flat plate. Garnish with crumbled feta and roasted macadamia nuts.
8. Slice the lamb and present on top of salad. Enjoy!