It’s a tradition in our house to have a roast dinner every Sunday, below is what we have with roast lamb, but you can change the vegetables to what you like.  I also cheat and use shop bought Yorkshires, but I find the secret is in the timing when everything comes together at the same time.

Roast lamb

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Course Main Course

Cuisine British

Servings 4 people

Ingredients

  

Lamb

• whole leg of lamb
• vegetable oil
• dried rosemary or you can use fresh

Roasted vegetables

• potatoes, peeled and cut in half
• chantenay carrots, top and tailed
• salt
• vegetable oil

Vegetables and sides

• frozen peas or mixed veg
• frozen runner beans or fresh top and tailed
• frozen broccoli or fresh cut up
• yorkshire puddings, frozen

Gravy

• 6 tbsp beef gravy granules
• 1 beef oxo cube
• 3 tbsp cornflour
• cold water
• juices for the lamb, optional

Instructions

 

• Take your lamb out of the fridge 30mins before you want to cook it.
• Preheat the oven to 180º / Gas 4.
• Place the lamb in a roasting tray, drizzle vegetable over the top, sprinkle dried rosemary all over, be generous as it will give the lamb lots of flavour.  If your want to use fresh rosemary, make a few slits over the lamb and gently push some sprigs all over. Place in the oven and cook according to the instructions on the packet. I tend to cook mine 30mins per 500g, plus 30mins.  Top tip: If you have a timer on the oven, set this as it will help bring everything together at the same time at the end.
• In the meantime, prepare the roasted vegetables and gravy.
• In a large pan of salted cold water, add the potatoes and carrots.
• For the gravy, in a glass add the granules, cornflour and oxo cube, cover with cold water and stir.  Top tip: I find preparing this early, the granules dissolve nicely and doesn't make your gravy lumpy.
• When there's 1hr 10mins left on your lamb, bring your potatoes and carrots to a boil and cook for 20mins.  When cooked, drain in a colander and shake a few times to make the potatoes edges slightly roughed up.  If your using a separate roasting tin, add some vegetable oil to the tin and place in the oven for 5mins.  When ready, tip the potatoes and carrots into the roasting tin, cover with oil and place in the oven for 60mins. 
• Refill the saucepan with salted water and add your frozen runner beans.  If using a steamer saucepan, add the peas or mixed veg in the next level or add to the beans. 
• After 30mins of the potatoes cooking, taken them out of the over and turn over.  Return to the oven to continue cooking.
• When there's 10mins left of the lamb cooking, bring the saucepan of frozen veg to a boil, turn down to a medium heat and cook, after 10mins, add the broccoli as this takes less time to cook and you don't want it mushy.
• When the lamb is cooked, remove from the oven and allow to rest for 10mins before cutting.
• Carve the lamb and keep warm.
• When all the vegetables are cooked, this is the time to cook your Yorkshires, place them in the oven (according the to packets instructions, some take longer if they uncooked so you will need to put these in the oven sooner, some only take 4-5mins, which is what I use).
• Drain the vegetables, keeping the water for your gravy.  Add the gravy mixture to the water, keeping the heat high, once all mixed together and it beings to thicken, turn down and simmer, add a few spoonful's of the juices from the cooked lamb.  If you find the gravy is a bit too thick, add some more water.  If you think it's a bit watery, add some cornflour and cold water to form a paste and slowly add to the gravy.
• Dish up your roasted vegetables, lamb, fresh vegetables, drizzle with gravy and serve with mint sauce and Yorkshire puddings. Serve immediately.
• If there are any left over Yorkshires and you're peckish a bit later, spread some jam on them, they taste amazing….