Name: Classic English Roast Lamb with Yorkshire Pudding
Total time: 120 min
Yield: 6 servings
Cuisine: Roast Lamb
Ingredients: 2 kg lamb shoulder or leg; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp rosemary; Salt and pepper to taste; 500g potatoes, peeled and cubed; 200g green beans, trimmed; 200g carrots, peeled and sliced; 200ml beef broth; 2 tbsp flour; 1 cup milk; 1 egg; 1/2 cup all-purpose flour; 1/2 tsp salt

A traditional British Sunday roast featuring succulent roast lamb, crispy roast potatoes, tender green beans, and a rich gravy with homemade Yorkshire pudding.

Method

Preheat oven to 200°C (400°F).
Season lamb with garlic, rosemary, salt, and pepper. Roast for 25-30 minutes until browned.
Add potatoes, green beans, and carrots to the roasting pan. Continue roasting for 30-40 minutes until tender.
In a bowl, mix beef broth, flour, milk, egg, flour, and salt to make gravy.
In a separate pan, heat oil and pour the Yorkshire pudding batter (flour, egg, milk, salt) into the hot oil. Bake at 200°C (400°F) for 20-25 minutes.
Carve the lamb and serve with roasted vegetables, gravy, and Yorkshire pudding.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.