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Sundried Tomato and Garlic Roast Lamb is 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 garlicky herb red 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?
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Sundried Tomato and Garlic Roast Lamb
Ingredients
- 2 lb leg of lamb bone in or out
- 1/2 cup Sundried tomatoes in oil
- 5 cloves garlic
- 2 teaspoons salt plus 1 extra for sprinkling
- 1 sprig fresh thyme to garnish
Instructions
- Preheat oven to 220℃ | 430℉. Combine the sundried tomatoes in their oil with 4 garlic cloves in a bullet blender or 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 openings (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 garlicky potato salad!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night for Easter. I had trouble getting the sun-dried tomatoes and garlic to blend in the Ninja bullet style blender that I used. I had to keep scraping the sides, and I added a little olive oil to it in order to help. My leg of lamb was just over 6#, and I wanted to cook is slower at 350 degrees. Long story short, it took about four hours to cook. But the flavor was excellent, and it is definitely something I would try again.
This recipe was awesome! The lamb came out perfect and husband loved it. Thank you for saving my dinners Karina. I’ve had so many successes with recipes from your blog.
XO
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!
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.
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!
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.
This is the most beautiful leg of lamb I’ve ever seen in my life. I just thought you should know. 🙂
Thank you Tammy! That’s a BIG compliment!
What size size lamb did yo use for this recipe?
Hey Jeri. I used (approx) a 2.5kg or 5lbs leg of lamb 🙂
shut the front door, the flavor of that lamb would be off the chain. Pics are beautiful!
Haha thank you Tasha!! It was way off the chain 😉 X