Sundried Tomato And Garlic Roast Lamb Recipes

SUNDRIED TOMATO AND GARLIC ROAST LAMB

Steps:

• 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!

LEG OF LAMB WITH TOMATOES AND GARLIC

Steps:

• Put a rack in the middle of the oven and preheat oven to 450 degrees.
• Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
• Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
• Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
• Carve lamb and serve with tomato mixture and roasted garlic.

SUN-DRIED TOMATO AND HERB STUFFED LEG OF LAMB

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.).
• Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.
• In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.
• Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.
• Place in an ovenproof dish and roast for about 1hr 30-45 Min's or until cooked as desired.
• Let meat stand before slicing.

BRAISED LAMB SHANKS & SUN-DRIED TOMATOES

Steps:

• Toss the lamb in the flour and shake away any excess.
• Heat the oil in a large baking dish and add the lamb in batches and cook until browned all over, drain on paper towel.
• Return the lamb to the dish and add onions, garlic, tomatoes, port, wine and stock, cover and bake in a moderate oven (180D C- 350d F) for about 2 hours until the lamb is tender.
• Remove the lamb from the dish and keep warm and simmer the pan juices over medium heat until slightly thickened.
• Serve the lamb with the pan juices and sprinkle over the parsley or basil.