Sundried Tomato and Garlic Roast Lamb Recipe

1
2
3
4
5
5 from 1 vote
Jump To Recipe
Avatar Author's default profile picture
Audrey Hopkins Modified: March 25, 2022
Sundried Tomato and Garlic Roast Lamb Recipe

How To Make Sundried Tomato and Garlic Roast Lamb

With just five ingredients, you can whip up a juicy and tender roast lamb! It’s seasoned with a garlic and sun-dried tomatoes paste for a tastier meal.

Preparation: 10 minutes
Cooking: 1 hour
Rest Time: 10 minutes
Total: 1 hour 20 minutes

Serves:

Ingredients

  • ½cupsundried tomatoes in oil
  • 5garlic cloves
  • 2tspsalt,plus extra
  • 1leg of lamb,bone in or out
  • thyme,to garnish

Instructions

  1. Preheat the oven to 430 degrees F.

  2. Combine the sundried tomatoes in their oil with 4 garlic cloves in a small magic bullet blender cup or a food processor. Process until smooth and a paste has formed. Add the salt.

  3. Place the lamb into a roasting tray, then rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining or slits around the lamb, the top and bottom of the roast, and rub the tomato mix into the slits.

  4. Slice the remaining clove of garlic into thin slices, then place one or two slices into each opening. Sprinkle with a little extra salt (optional).

  5. Cover tray with foil and place onto the middle rack of the oven to bake for 40 minutes for medium rare, or leave longer until cooked to desired level of doneness.

  6. Remove tray from oven, then uncover and place the lamb back in the oven onto the middle rack.

  7. Change the oven settings to grill/broil on high heat, then grill for a further 5 to 10 minutes, or until golden, char-grilled crispy on top. Rotate the lamb to grill for a further 5 to 10 minutes to crisp the underside.

  8. Remove from oven and allow to rest for a good 5 to 10 minutes.

  9. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve. Enjoy!

Nutrition

  • Calories: 1125.33kcal
  • Fat: 76.45g
  • Saturated Fat: 32.87g
  • Monounsaturated Fat: 31.26g
  • Polyunsaturated Fat: 6.16g
  • Carbohydrates: 4.65g
  • Fiber: 1.36g
  • Sugar: 1.72g
  • Protein: 98.71g
  • Cholesterol: 359.38mg
  • Sodium: 1088.43mg
  • Calcium: 74.00mg
  • Potassium: 1560.66mg
  • Iron: 10.38mg
  • Vitamin A: 14.77µg
  • Vitamin C: 11.15mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Related Recipes

Roast

Roasted Leg of Lamb Recipe

Leg of lamb recipe flavored with a succulent sauce made of lemon, rosemary, and mustard and roasted for the juicy Thanksgiving or Easter main dish!
1 hr 30 mins

BBQ & Grilled

Grilled Lamb Chops with Roasted Garlic Recipe

Juicy and smoky grilled lamb chops are marinated in a garlicky and herbed marinade, for a tender and flavorful bite that's paired with foil roasted garlic.
1 days 2 hrs 30 mins

Roast

Roast Leg of Lamb Recipe

Fill the dinner table with this flavorful roast leg of lamb that’s seasoned with rosemary and garlic, then baked until tender and juicy.
2 hrs 10 mins

Roast

Roast Lamb With Mint Jelly Recipe

A rich, rosemary-scented leg of lamb roasted to charred perfection. Served with a side of mint jelly to brighten the meat up and keep your palate fresh.

2 hrs 50 mins

Popsicle

Chocolate Peanut Butter Fudge Pops Recipe

Stay cool during the summer with a batch of these cold fudge pops! Enjoy the flavor combo of chocolate and peanut butter. Make this with just 6 ingredients.
6 hrs 5 mins

Roast

Roast Baby Lamb Recipe

Baby lamb meat is roasted to a charred texture before drizzled over with a white wine infused balsamic vinegar sauce.

1 days 3 hrs

Roast

Lamb Crown Roast Recipe

Make gatherings even more special with this lamb crown roast recipe. It takes just a little over an hour to make and is always a crowd pleaser.

1 hr 10 mins

Slow Cooked

Slow Cooker Mac and Cheese Recipe

Making mac and cheese using a slow cooker produces a tender and creamy pasta dish with a well-rounded sweet and salty taste from two types of cheese.
1 hr 35 mins
Comments

Leave a comment

Replying to