Traditional British Sunday Roast
A classic British dish, perfect for a special occasion. Roast lamb is served with a variety of vegetables and gravy.
Ingredients
- ●1.5 kg Lamb shoulder
- ●2 Yellow onion
- ●4 Glazed carrots
- ●3 Potato
- ●2 sprigs Rosemary
- ●2 cloves Garlic
- ●1 cup Beef broth
- ●1 cup Red wineoptional
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the lamb with salt, pepper, and rosemary.
- 3
Heat oil in a large oven-safe pan over medium-high heat. Sear the lamb until browned on all sides.
- 4
Transfer the lamb to the oven and roast for 20 minutes.
- 5
Reduce the oven temperature to 180°C (350°F) and continue roasting for 2 hours.
- 6
Toss the carrots and potatoes in oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
- 7
Roast the vegetables in the oven for 45 minutes, or until tender.
- 8
Remove the lamb from the oven and let it rest for 10 minutes.
- 9
Strain the pan juices and discard the excess fat. Add the beef broth and red wine (if using) to the pan.
- 10
Bring the gravy to a simmer and cook until reduced slightly.
- 11
Serve the lamb with the roasted vegetables and gravy.