Roast Lamb
⏱️ Prep Time: 15 to 20 Minutes
⏱️Cook Time: Minimum of 1.5 hours (Size Dependant)
⏱️Total Time: 1 hr 45 mins - 2 hours (Size Dependant)
⏱️Yield: 3-4 People
Ingredients
Lamb
1.2kg to 2kg
10 Garlic Cloves
10 Fresh Thyme Sprigs
Marinate
5 Garlic Cloves
1 Handful Mint Leaves
1 tbsp Rosemary Leaves
1 tbsp Wholegrain Mustard
1 tbsp Olive Oil
1 tbsp Malt Vinegar
1 tsp Fine Salt
1tsp Ground White Pepper
1 tsp Balsamic Vinegar
Trimmings
12 Potatoes
12 Carrots
2 Large Onions
7 Parsnips
220g Goose Fat
1 tbsp Flour
Chopped Garlic
Honey
Rosemary Leaves
3 Eggs
¾ Cups Milk
¾ Cups Flour
Sunflower Oil or Lard (based on preference)
Method
With tender lamb marinated in mint and mustard, roasted to perfection, every bite is packed with rich, savoury flavour. Served alongside golden roast potatoes, sweet honey-roasted carrots and parsnips, and fluffy Yorkshire puddings, each element brings its own delicious touch to the plate. It’s the perfect meal for sharing with friends or enjoying as a comforting weekend feast.
Step 1: Prepare the lamb
Preheat your oven to 200°C. Take the lamb out of the fridge, remove all packaging, and place it on a rack set over a roasting tin. Pat it dry with kitchen roll.
Using a sharp knife, make around 10 small (1-inch deep) incisions in the lamb. Push a peeled garlic clove and a sprig of rosemary into each hole. Place the lamb back in the fridge while you prepare everything else.
Step 2: Start the base veg
Roughly chop 5 carrots, 5 potatoes, and 2 large onions. Scatter them in the bottom of the roasting tin and drizzle with oil, salt, pepper, and a few rosemary leaves. Place the rack with the lamb back on top.
Step 3: Make the marinade & cook the lamb
Add the following to a blender:
5 garlic cloves
1 handful mint leaves
1 tbsp rosemary leaves
1 tbsp wholegrain mustard
1 tbsp olive oil
1 tbsp malt vinegar
1 tsp fine salt
1 tsp white pepper
1 tsp balsamic vinegar
Blend until smooth, then pour into a small bowl.
Take the lamb out of the fridge and rub the marinade all over the top (you don’t have to use it all, just coat it well). Cover loosely with foil and place in the oven.
Cook a 1.2–2kg leg of lamb for about 1 hour 30 minutes to 1 hour 45 minutes. Once cooked, remove from the oven and leave it covered to rest until serving.
Step 4: Roast potatoes & Yorkshire batter
After the lamb has been in the oven for about 1 hour, start your roast potatoes.
Add goose fat to a roasting tray and place it in the oven to heat up. Peel and quarter 7 medium potatoes, then boil them in salted water for 8-10 minutes, until the edges start to soften but the centres stay firm.
Drain, then add:
1 tbsp flour
1 tsp chopped garlic
Salt and pepper
1 tsp rosemary
Shake the potatoes in the pan to fluff them up and coat them evenly. Carefully add them to the hot fat and roast for 40-45 minutes, turning occasionally until golden and crispy.
Meanwhile, make your Yorkshire pudding batter:
Whisk together 3 eggs, ¾ cup plain flour, ¾ cup milk, and ¼ cup water. Season with salt and pepper, then place in the fridge to rest.
Step 5: Honey roast veg
Halve 7 carrots and parsnips and place them in a tray. Drizzle with olive oil, salt, pepper, chopped garlic, and rosemary, then toss well.
Put them in the oven about 30 minutes before serving (around 10 minutes after the potatoes go in).
At the same time, add oil or lard to a 12-hole muffin tin and place it in the oven to heat for 10 minutes.
Step 6: Yorkshire puddings
Carefully remove the hot muffin tin from the oven. Take the batter from the fridge and pour it into each hole, filling just enough without overflowing. Return to the oven and bake for 15-20 minutes until risen and golden. Avoid opening the oven door while they cook.
Step 7: Serve
Once everything is cooked, remove from the oven. Transfer the roasted vegetables from under the lamb onto a serving platter and place the lamb on top.
Use the pan juices to make your gravy. Serve alongside your crispy roast potatoes, honey-roasted veg, and Yorkshire puddings.
Gather everyone around and enjoy!