Sundried Tomato and Garlic Roast Lamb
Sundried Tomato and Garlic Roast Lamb provides 49g protein and 643 calories per serving — a Mediterranean-style main that delivers substantial protein in four portions. Stovetop-roasts in minimal time while developing deep flavors that prevent meal prep fatigue. Built for strength athletes targeting 1.6–2.2g protein per kilogram without relying solely on chicken or beef.
Ingredients
- •Lamb, Leg(907g)
- •Tomatoes, Sun-Dried, Packed In Oil(120g)
- •Garlic(300g)
- •2 teaspoons salt (plus 1 extra for sprinkling)
- •1 sprig fresh thyme (to garnish)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition — Per Serving
643
calories
49g
protein
38g
fat
- Carbohydrates
- 32g
- Saturated fat
- 14.0g
- Sodium
- 226 mg
- Dietary fiber
- 3.3g
4 servings per batch · ~332g each
Macro data sourced from USDA FoodData Central
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How much protein does Sundried Tomato and Garlic Roast Lamb have per serving?
Each serving provides 49g of protein and 643 calories, with 38g fat and 32g carbs. The protein-to-calorie ratio makes this a solid choice for hitting 160g+ daily protein targets without excessive volume.
How long does Sundried Tomato and Garlic Roast Lamb take to prep?
This recipe has quick prep time and makes 4 servings, so it's a straightforward stovetop option for a single meal prep session or 4 individual meals spread across the week. Expect minimal active cooking time relative to the calorie density.
Is Sundried Tomato and Garlic Roast Lamb good for muscle gain?
At 49g protein and 643 calories per serving, this lamb dish is well-suited for muscle gain phases where you're building in a caloric surplus. The 32g carbs support training performance alongside the high protein load.
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