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Roast Lamb with Sun Dried Tomatoes


2 1/2 Pound lamb leg joint
4 Tablespoon passata or creamed tomatoes
3 clove garlic, crushed
salt and black pepper
3 Ounce sun-dried tomatoes, chopped into small pieces

Preheat the oven to 350F/180C/Gas mark 4-5 Weigh the joint and calculate the cooking time:- Medium - Allow 25 minutes per 1 lb plus 25 minutes, Well Done - Allow 30 minutes per 1 lb plus 30 minutes. place the joint on a rack in a roasting tin and open roast in the preheated oven. In a small bowl mix together the passata, garlic, seasoning and sun-dried tomatoes. Spread this mixture over the lamb 20-30 minutes before the end of the cooking time. Return to the oven for the remainder of the cooking time. If the tomato mixture starts to catch, cover with foil. Allow the joint to stand for 10 minutes before carving. Some of the mixture may fall off during carving. Simply serve with the slices. Serve with broccoli and new potatoes, baked leeks and onions.

Servings: 6




STACKS, The Art of Vertical Food

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