Herb-Infused Lamb Roast with Vegetables

Method

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