Traditional English Sunday Roast Lamb

Method

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