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
- 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)
- 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!