Name: Classic English Sunday Roast with Lamb and Yorkshire Pudding
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 1 leg of lamb (about 2 kg); 2 tablespoons olive oil; 1 tablespoon fresh thyme; Salt and pepper to taste; 4 medium potatoes; 200g green beans; 1 cup all-purpose flour; 1 cup milk; 1 egg; 1/2 cup beef broth; Gravy for serving

A traditional English Sunday roast featuring a juicy roast lamb, crispy rosemary potatoes, steamed green beans, and a fluffy Yorkshire pudding, served with rich gravy.

Method

Preheat oven to 200°C (400°F). Rub the lamb with olive oil, thyme, salt, and pepper.
Place the lamb on a roasting rack in a roasting pan and roast for 25-30 minutes per 500g, depending on desired doneness.
While the lamb roasts, peel and cut the potatoes into cubes. Toss with olive oil, salt, and thyme, and roast for 30-35 minutes until golden and crispy.
Steam the green beans for 5-7 minutes until tender.
In a bowl, mix flour, milk, egg, and a pinch of salt to make the Yorkshire pudding batter.
Pour the batter into a preheated oven-safe dish and bake for 20-25 minutes until puffed and golden.
Carve the lamb, serve with roasted potatoes, green beans, Yorkshire pudding, and gravy.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.