Preheat oven to 400°F. Cut thin slits in roast and insert garlic slices. Rub roast evenly with garlic pepper and cumin. Coat evenly with rosemary and marjoram. Place roast on roasting rack in shallow pan. Place in oven; reduce heat to 325°F. Roast 30 minutes.
Meanwhile, rub tomatoes with oil. Place on roasting rack around lamb. Roast 30 minutes more or to desired doneness (145°F for medium-rare; 160°F for medium; 170°F for well-done).
Remove lamb and tomatoes from oven. Loosely cover lamb; let stand 5 to 10 minutes. Serve lamb with tomatoes.
|Serving Size 1|
|Amount Per Serving|
|Calories 543||Calories from Fat 383|
|% Daily Value*|
|Total Fat 42g||65%|
|Saturated Fat 17g||87%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||5%|