Name: British Lamb and Vegetable Roast
Total time: 120 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.5 kg lamb shoulder or leg; 2 tbsp olive oil; 2 carrots, sliced; 2 parsnips, sliced; 1 onion, quartered; 2 potatoes, cubed; 1 cup beef broth; 2 tbsp flour; Salt and pepper to taste; 1 tbsp butter; 1 tbsp milk

A traditional British Sunday roast featuring lamb, roasted vegetables, potatoes, Yorkshire pudding, and gravy.

Method

Preheat oven to 200°C (400°F).
Season lamb with salt and pepper, then sear in a hot oven-safe skillet.
Add vegetables and potatoes to the skillet, drizzle with olive oil, and toss.
Roast for 25-30 minutes until lamb is browned and vegetables are tender.
In a saucepan, melt butter, add flour, and gradually whisk in beef broth.
Simmer for 5 minutes, then season with salt and pepper.
Pour gravy over the lamb and vegetables.
Prepare Yorkshire pudding by mixing flour, eggs, milk, and a pinch of salt, then bake until puffed.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.