Name: Slow-Roasted Lamb with Herb-Crusted Vegetables and Gravy
Total time: 180 min
Yield: 6 servings
Cuisine: British
Ingredients: 1.5kg lamb joint; Salt and pepper; 2 tbsp olive oil; 200g carrots, peeled and chopped; 200g parsnips, peeled and chopped; 200g potatoes, peeled and cubed; 200g peas; 1 tbsp butter; 1 tbsp flour; 500ml lamb stock; 1 egg; 100ml milk; 100g flour; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 tbsp fresh parsley, chopped

A refined take on the traditional roast lamb, featuring a slow-roasted lamb joint with herb-crusted vegetables and a rich gravy, served with Yorkshire pudding.

Method

Preheat oven to 180°C (350°F). Season the lamb with salt and pepper, then sear in a hot pan with oil until browned.
Place the lamb in a roasting tin and roast for 2 hours, basting occasionally with pan juices.
While the lamb roasts, prepare the vegetables. Toss carrots, parsnips, and potatoes with olive oil, salt, pepper, and fresh herbs. Roast for 40 minutes.
In a saucepan, melt butter, add flour, and gradually stir in lamb stock. Cook until thickened. Add herbs and simmer for 10 minutes. Serve with the lamb and vegetables.
Make Yorkshire pudding by mixing egg, milk, and flour, then pour into a hot roasting tin and bake for 20 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.