•  2 cloves garlic, crushed
•  1 tablespoon chopped thyme leaves
•  1 tablespoon olive oil
•  sea salt and cracked black pepper
•  1 x 800g rolled boneless lamb short loin
•  250g cherry tomatoes
•  2 leeks, trimmed and halved
•  2 tablespoons olive oil, extra
•  ¼ cup (60ml) store-bought balsamic glaze

  Preheat oven to 200ºC (390ºF). Place the garlic, thyme, oil, salt and pepper in a bowl and mix to combine. Brush the mixture over the lamb, secure with kitchen string and place in a baking dish. Roast for 15 minutes, add the tomatoes and leek, drizzle with the extra oil and roast for a further 15 minutes for medium or until cooked to your liking. Slice and serve with the tomatoes and leek and drizzle with balsamic glaze to serve.