Sundried Tomato and Garlic Roast Lamb

Sundried Tomato And Garlic Roast Lamb is everything a proper Sunday roast should be. Juicy and perfectly pink on the inside, charred just enough on the outside, and rubbed all over with a rich sundried tomato paste that sinks into every crevice. It is the kind of roast lamb recipe that feels special without trying too hard.

This one has been sitting in the vault for far too long, and honestly, that is on me. What was I thinking keeping a garlic roast lamb this good from you? If you love the combo of sundried tomato and lamb, consider this your official invitation to make it the new star of your weekend table.

What Makes This Recipe So Good

• The sundried tomato paste locks in flavour. It clings to the lamb with garlic and oil, creating a savoury crust that keeps the meat juicy and deeply seasoned without overpowering it.
• Simple roasting, perfect results. High heat gives you a lightly charred outside and a tender, pink centre, making this roast lamb recipe both reliable and impressive.
• Low effort, big reward. A quick rub and a short roast is all it takes to deliver a garlic roast lamb that feels special enough for weekends but easy enough to make anytime.

Ingredients You’ll Need

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This recipe keeps things intentionally simple so the lamb stays front and centre.

• Leg Of Lamb: Bone-in or boneless both work here. Bone-in gives a little extra flavour, while boneless is easier to carve and cooks more evenly.
• Sundried Tomatoes In Oil: These form the base of the paste, adding richness and depth while helping the seasoning cling to the lamb as it roasts.
• Garlic: Fresh cloves bring punch and warmth, balancing the intensity of the sundried tomato and rounding out the savoury profile.
• Fresh Thyme: Used lightly, thyme adds a subtle herby finish that lifts the lamb without competing with the main flavours.

Note: Please see recipe card at the bottiom for a full list of ingredients with measurements.

Feeling A Little Extra? Try This

This roast is delicious as written, but a few small tweaks can help you make it your own or work with what you have on hand.

• Add A Little Heat: Blend a pinch of chilli flakes or chilli paste into the sundried tomato mixture for a gentle kick that pairs well with the lamb.
• Swap The Herb: Fresh rosemary can replace thyme if you prefer a more classic garlic roast lamb flavour.
• Go Boneless: A boneless leg of lamb is easier to carve and cooks slightly faster, so reduce the roasting time as needed.
• No Sundried Tomatoes In Oil?: Rehydrate dry sundried tomatoes in warm water, then blend with olive oil to create a similar paste.

How To Make Sundried Tomatoes and Garlic Roast Lamb

1. Preheat And Blend: Preheat oven to 220℃ | 430℉, then blend the sundried tomatoes with their oil, 4 garlic cloves, and salt until a smooth, thick paste forms.

2. Coat The Lamb: Place the lamb in a roasting tray and rub the sundried tomato paste all over, making sure the surface is evenly covered.

3. Add Garlic Slits: Cut about 6 shallow slits over the lamb, work paste into each opening, then insert one or two slices of the remaining garlic.

4. Roast Covered: Cover the tray tightly with foil and roast on the middle rack for about 40 minutes for medium rare, adjusting time as needed.

5. Grill To Finish: Remove the foil, switch the oven to grill or broil on high, and grill for 5 to 10 minutes per side until lightly charred.

6. Rest And Serve: Remove the lamb from the oven and rest for 5 to 10 minutes, then spoon the pan juices over the lamb before serving.

Garlicky Herb Red Potato Salad is a natural match for this lamb, adding freshness and bite while soaking up all those rich sundried tomato juices. It keeps the plate feeling balanced without pulling focus from the roast.

For something warm and comforting, Browned Butter Parmesan Roasted Potatoes bring crisp edges and deep savoury flavour, while Crispy Parmesan Asparagus adds a lighter, garlicky vegetable side that works beautifully with the lamb.

Pro Tips For Lamb That Never Fails

• Let the lamb sit out first: Take it out of the fridge about 30 minutes before roasting so it cooks more evenly from edge to centre.
• Do not skip the foil stage: Covering the lamb early keeps it juicy and prevents the sundried tomato paste from burning before the meat cooks through.
• Use a meat thermometer if unsure: Aim for about 55–60℃ for medium rare, remembering the temperature will rise slightly while resting.
• Resting is non-negotiable: Give the lamb at least 5 minutes to rest so the juices redistribute and the slices stay moist.

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