Sundried Tomato and Garlic Roast Lamb… Juicy and perfectly pink on the inside and char-grilled on the outside Roast Lamb, rubbed with a beautifully rich Sundried tomato paste. One of our favourite Sunday roasts, served with Potato Salad.
This recipe has been sitting here for so long…and honestly I don’t know why. What was I thinking keeping this from you?
Sundried tomatoes and garlic create the perfect flavour combination when blended together. A super easy and incredible paste so perfect for a roast! And in seconds thanks to my Magic Bullet (but you can use a small food processor).
Rub it and roast it to your liking…
….slice it and pour over the pan juices. Is your mouth watering yet?
Welcome to my home on a Sunday.
I mean…have you ever seen something so perfect?
Sundried Tomato and Garlic Roast Lamb
Sundried tomatoes and garlic blended together to form a beautiful and perfect paste for this perfect Roast Lamb!
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Ingredients
- 1/2 cup Sundried tomatoes in oil
- 5 cloves garlic
- 2 teaspoons salt (plus extra)1 leg of lamb, (bone in or out)
- Thyme (to garnish)
Instructions
- Preheat oven to 220C | 430F. 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 (it will be salty but is needed to roast the lamb).
- Place the lamb into a roasting tray; rub the mixture all over the lamb to evenly coat. Slice about 6 shallow opining (or slits) around the lamb (top and bottom of the roast) and rub the tomato mix into the slits. Slice the remaining clove of garlic into thin slices and 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 your oven to bake for 40 minutes (for medium rare - or leave longer until cooked to your liking). Remove tray from oven; uncover; place lamb back in your oven onto the middle rack; change oven settings to grill/broil on high heat and grill for a further 5-10 minutes, or until golden, char grilled crispy on top. Rotate lamb to grill for a further 5-10 minutes to crisp the underside.
- Remove from oven and allow to rest for a good 5-10 minutes. Pour the juices from the pan into a serving jug and pour the juices over the lamb to serve.
- Serve with Potato Salad!
Chris says
Hey Karina I use your recipes all the time but have never left a review (so i will start now)! everything on here i have cooked has been AMAZING!! This lamb recipe is so tasty and me and my girlfriend refuse to share it with anyone!
Cel says
If I am cooking only half of the leg, will the cooking time stays the same or I should also shorten it by half? Thanks.
Karina says
I would recommend continuing with the same amount of time but checking it half way through. You can always have leftovers or freeze the lamb if you made the whole recipe. Enjoy!
Doug Resar says
Karina, that recipe we can find in a 5 star restaurant. It was amazing as I have cooked many lamb recipes
but this is out standing. Would not change anything and that is rare for me. Again great job to you and thank
you for posting it.
Tammy Renea @SanPasqualsKitchen says
This is the most beautiful leg of lamb I’ve ever seen in my life. I just thought you should know. 🙂
Karina says
Thank you Tammy! That’s a BIG compliment!
Jeri says
What size size lamb did yo use for this recipe?
Karina says
Hey Jeri. I used (approx) a 2.5kg or 5lbs leg of lamb 🙂
Tasha @thatssoyummy says
shut the front door, the flavor of that lamb would be off the chain. Pics are beautiful!
Karina says
Haha thank you Tasha!! It was way off the chain 😉 X