Ingredients

2 lamb each weighing 375/410g
2+1/2 tb sp olive oil
1 clove garlic (crushed)
2/3 cup semi dried tomatoes, sliced
4 sprigs rosemary
freshly ground pepper and salt
kitchen twine, for trussing lamb

Rosemary Jus:

1 cup beef broth
2 tb sp balsamic vinegar
2 tsp sugar
1 tb sp rosemary, chopped

Method

Preheat the oven to 350F/180C

Place lamb on a board, skin side down. Brush inside with olive oil and sprinkle
with garlic.

Add half the sun dried tomatoes, place 2 sprigs of rosemary inside each
loin of lamb. Season with salt and pepper.

Truss lamb up with kitchen twine, place on a roasting rack, roast for 30
minutes or until lamb is done to your liking leave to rest for 10 minutes
covered.

Rosemary Jus: in a small saucepan, place broth , vinegar, sugar rosemary
Bring to boil, leave simmer and reduce for 5 minutes.

Serve sliced lamb with rosemary jus:

Serves: 4