Name: Traditional Roast Lamb Dinner
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

A classic British Sunday roast featuring tender roast lamb, Yorkshire pudding, and seasonal vegetables.

Method

Preheat oven to 220°C (425°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 20 minutes. Reduce heat to 180°C (350°F) and continue roasting for 1.5 hours.
While the lamb roasts, prepare the vegetables. Toss carrots, parsnips, and potatoes with oil, salt, and pepper. Roast for 40 minutes.
In a saucepan, melt butter, add flour, and gradually stir in lamb stock. Cook until thickened. 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.