Lamb Roast Nostalgic Sunday Lunch Recipe by Laura
Cooking Instructions 3 hours 1 Yorkies: Blend the eggs with a little milk and water until a smooth paste is formed. Pour in the remaining milk and water and whisk. Add the flour and whisk just until it is incorporated and is lump-free and smooth. It should have the consistency of pouring cream. Set it aside to rest for at least half an hour to relax the gluten. Note: Can be made the day before. 2 Roast: Place the sliced onions in a large casserole dish and add sprigs of mint. Add enough water to cover the onions. Season the lamb with salt and pepper. Slit the flesh in several places and insert rosemary sprigs. Some countries add garlic slivers but I find the flavour of Welsh lamb is so good, the garlic would be too harsh. 3 Roast: Cover the meat (important to keep the joint moist) and cook at 200 degrees C fan for 20 minutes then turn down and cook on 160 degrees C fan for 25–30 minutes per 500g. Internal temperature should be 53 degrees C for rare, 62-73 medium and 73 well done. Remove from the oven and take out of the gravy that will have formed in the bottom. Cover the meat and let it rest. Keep the gravy in the roasting tin and set aside. Can remove the onions for a smoother gravy but I prefer it left in. 4 Roasties: Peel the potatoes, cut the larger ones in two, leave the smaller ones whole. Heat the oven to 200 degrees C. Add a dollop of fat to a large roasting tin and place in the oven to heat. Boil (no need to add salt) vigorously for 10 minutes. Drain and ruffle by gently shaking. Add to the roasting tin and season with salt. Place in the oven and roast for 20 – 30 minutes then turn over and roast for a further 20 – 30 minutes until they are brown and crispy. 5 Yorkies: Add a small knob of fat to each of the cups in a 12 cup Yorkshire pudding tin and place in the oven. After 10 minutes the fat should be hot. Add a pinch of salt to the Yorkshire pudding batter and then pour into each cup. The batter should sizzle as it hits the fat. Place immediately on the top shelf of the oven (allowing enough space for the Yorkies to rise) and cook for 20 – 30 minutes. Do not open the oven door. They are ready when they have risen and are light brown. 6 Gravy: Spoon off any surplus fat from the roasting tin then heat gently on the stove to reduce and thicken. 7 Carve the meat and serve with the potatoes, vege of your choice, gravy and mint sauce. 8 Any leftover meat makes great butties. 1 Yorkies: Blend the eggs with a little milk and water until a smooth paste is formed. Pour in the remaining milk and water and whisk. Add the flour and whisk just until it is incorporated and is lump-free and smooth. It should have the consistency of pouring cream. Set it aside to rest for at least half an hour to relax the gluten. Note: Can be made the day before. 1 Yorkies: Blend the eggs with a little milk and water until a smooth paste is formed. Pour in the remaining milk and water and whisk. Add the flour and whisk just until it is incorporated and is lump-free and smooth. It should have the consistency of pouring cream. Set it aside to rest for at least half an hour to relax the gluten. Note: Can be made the day before. 2 Roast: Place the sliced onions in a large casserole dish and add sprigs of mint. Add enough water to cover the onions. Season the lamb with salt and pepper. Slit the flesh in several places and insert rosemary sprigs. Some countries add garlic slivers but I find the flavour of Welsh lamb is so good, the garlic would be too harsh. 2 Roast: Place the sliced onions in a large casserole dish and add sprigs of mint. Add enough water to cover the onions. Season the lamb with salt and pepper. Slit the flesh in several places and insert rosemary sprigs. Some countries add garlic slivers but I find the flavour of Welsh lamb is so good, the garlic would be too harsh. 3 Roast: Cover the meat (important to keep the joint moist) and cook at 200 degrees C fan for 20 minutes then turn down and cook on 160 degrees C fan for 25–30 minutes per 500g. Internal temperature should be 53 degrees C for rare, 62-73 medium and 73 well done. Remove from the oven and take out of the gravy that will have formed in the bottom. Cover the meat and let it rest. Keep the gravy in the roasting tin and set aside. Can remove the onions for a smoother gravy but I prefer it left in. 3 Roast: Cover the meat (important to keep the joint moist) and cook at 200 degrees C fan for 20 minutes then turn down and cook on 160 degrees C fan for 25–30 minutes per 500g. Internal temperature should be 53 degrees C for rare, 62-73 medium and 73 well done. Remove from the oven and take out of the gravy that will have formed in the bottom. Cover the meat and let it rest. Keep the gravy in the roasting tin and set aside. Can remove the onions for a smoother gravy but I prefer it left in. 4 Roasties: Peel the potatoes, cut the larger ones in two, leave the smaller ones whole. Heat the oven to 200 degrees C. Add a dollop of fat to a large roasting tin and place in the oven to heat. Boil (no need to add salt) vigorously for 10 minutes. Drain and ruffle by gently shaking. Add to the roasting tin and season with salt. Place in the oven and roast for 20 – 30 minutes then turn over and roast for a further 20 – 30 minutes until they are brown and crispy. 4 Roasties: Peel the potatoes, cut the larger ones in two, leave the smaller ones whole. Heat the oven to 200 degrees C. Add a dollop of fat to a large roasting tin and place in the oven to heat. Boil (no need to add salt) vigorously for 10 minutes. Drain and ruffle by gently shaking. Add to the roasting tin and season with salt. Place in the oven and roast for 20 – 30 minutes then turn over and roast for a further 20 – 30 minutes until they are brown and crispy. 5 Yorkies: Add a small knob of fat to each of the cups in a 12 cup Yorkshire pudding tin and place in the oven. After 10 minutes the fat should be hot. Add a pinch of salt to the Yorkshire pudding batter and then pour into each cup. The batter should sizzle as it hits the fat. Place immediately on the top shelf of the oven (allowing enough space for the Yorkies to rise) and cook for 20 – 30 minutes. Do not open the oven door. They are ready when they have risen and are light brown. 5 Yorkies: Add a small knob of fat to each of the cups in a 12 cup Yorkshire pudding tin and place in the oven. After 10 minutes the fat should be hot. Add a pinch of salt to the Yorkshire pudding batter and then pour into each cup. The batter should sizzle as it hits the fat. Place immediately on the top shelf of the oven (allowing enough space for the Yorkies to rise) and cook for 20 – 30 minutes. Do not open the oven door. They are ready when they have risen and are light brown. 6 Gravy: Spoon off any surplus fat from the roasting tin then heat gently on the stove to reduce and thicken. 6 Gravy: Spoon off any surplus fat from the roasting tin then heat gently on the stove to reduce and thicken. 7 Carve the meat and serve with the potatoes, vege of your choice, gravy and mint sauce. 7 Carve the meat and serve with the potatoes, vege of your choice, gravy and mint sauce. 8 Any leftover meat makes great butties. 8 Any leftover meat makes great butties. 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