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.
- ½cupsundried tomatoes in oil
- 5garlic cloves
- 2tspsalt,plus extra
- 1leg of lamb,bone in or out
- thyme,to garnish
Preheat the oven to 430 degrees F.
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.
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.
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).
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.
Remove tray from oven, then uncover and place the lamb back in the oven onto the middle rack.
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.
Remove from oven and allow to rest for a good 5 to 10 minutes.
Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve. Enjoy!
- 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
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