Make some small diagonal cuts in a leg of lamb and then rub Outback Chef's Bush Tomato Rub over the skin pushing some of the rub into the cuts and leave in fridge for a couple of hours.
Heat oven to 200C and then drop to 180C and cook approx 1 hour to 1 kilo, time will vary according to how well cooked you like it and also with ovens. Rest meat for approx 10-15 minutes before cutting.
Slice into thin pieces and serve with roast vegetables and the next day with left-overs........
Make a gravy in a flat pan using a commercial gravy mix, I used Gravox and made a fairly thin, runny gravy.
Add a couple of desertspoons of Outback Chef's Bush Tomato Rub, add some finely chopped mushrooms and cook. Add the thin slices of lamb and mix together
Serve on a plate with a little finely chopped parsley.