Sundried Tomato and Garlic Roast Lamb

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  2 lbs Lamb, Leg
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  0.5 cup Tomatoes, Sun-Dried, Packed In Oil
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  5 Garlic(15g)
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  2 tsp 2 teaspoons salt (plus 1 extra for sprinkling)
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  1 1 sprig fresh thyme (to garnish)

Instructions

1. 1Combine the sun-dried tomatoes (with their oil) and fresh garlic in a food processor. Process until smooth, forming a thick paste; this becomes your flavor base.
2. 2Pat the lamb dry with paper towels. Score shallow slits (about ¼-inch deep) across the top and bottom surfaces of the lamb leg. Rub the tomato-garlic paste evenly over the entire surface, working it into each slit until well coated.
3. 3Heat a large oven-safe skillet over medium-high heat for 2–3 minutes. Once hot, place the lamb in the skillet and sear for 3–4 minutes on each side until deep golden brown, developing a crust.
4. 4Transfer the skillet to a preheated 220°C (430°F) oven and roast covered with foil for 35–40 minutes for medium-rare. Check for an internal temperature of 130–135°F using a meat thermometer inserted into the thickest part without touching bone.
5. 5Remove the foil, switch the oven to broil/grill on high heat, and grill the lamb for 5–7 minutes on the top side until charred and crispy. Carefully flip and grill the underside for another 5–7 minutes until golden and blistered.
6. 6Remove the lamb from heat and rest it in the skillet for 5–10 minutes. This allows the juices to redistribute and keeps the meat tender.
7. 7Pour the pan juices into a serving vessel. Slice the lamb and divide evenly into 4 meal prep containers while still warm, drizzling each portion with the pan juices.
8. 8Store containers in the refrigerator for up to 4 days. Reheat gently in a 160°C (320°F) oven for 8–10 minutes until warmed through before serving with your chosen side.