Classic British Sunday Roast
A hearty, comforting dish featuring a perfectly cooked lamb roast, served with roasted vegetables and gravy.
Ingredients
- ●1.5 kg Lamb leg roastBone-in for more flavor
- ●4-5 CarrotsPeel and chop
- ●2-3 PotatoesPeel and chop
- ●2 OnionsPeel and chop
- ●3 cloves GarlicMince
- ●2 sprigs RosemaryFresh
- ●1 sprig ThymeFresh
- ●1/4 cup Olive oilFor roasting
- ● SaltTo taste
- ● Black pepperTo taste
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the lamb with salt, black pepper, rosemary, and thyme.
- 3
Heat the olive oil in a large roasting pan over high heat. Sear the lamb until browned on all sides.
- 4
Transfer the lamb to the preheated oven and roast for 20 minutes per kilogram, or until it reaches your desired level of doneness.
- 5
Toss the chopped carrots, potatoes, and onions with a little olive oil, salt, and pepper on a separate baking sheet. Roast in the oven for 30-40 minutes, or until tender.
- 6
Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
- 7
Serve the lamb with the roasted vegetables and a side of gravy, made by deglazing the roasting pan with a little red wine and beef broth.