Tuscan Crusted Lamb
A sweet, herby crust for succulent Sunday roast lamb and melt-in-the-mouth midweek lamb cutlets.
1 pack Carla's Tuscan blend
Lamb leg or shoulder joint
1/4 cup olive oil (or oil of your choice)
Allow the meat to stand at room temperature for appox 30 mins
Pour the oil on the joint and rub well in*
Spinkle approx half the packet of the Tuscan blend over the joint and spread over
Cook as you normally would–we recommend 6 hours at 140°C
*Alternatively add to mint sauce prior to coating the joint for an added flavour dimension!