Tuscan Crusted Lamb

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A sweet, herby crust for succulent Sunday roast lamb and melt-in-the-mouth midweek lamb cutlets.

SERVES

4-5

PREP TIME

10 mins

COOKING TIME

6 hours

Ingredients

  • 1 pack Carla's Tuscan blend

  • Lamb leg or shoulder joint

  • 1/4 cup olive oil (or oil of your choice)

Instructions

  1. Allow the meat to stand at room temperature for appox 30 mins

  2. Pour the oil on the joint and rub well in*

  3. Spinkle approx half the packet of the Tuscan blend over the joint and spread over

  4. 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!

Carla's product used in this recipe: