Ingredients
For the Lamb:
1 leg of lamb (about 2–2.5 kg)
4 cloves garlic (sliced)
2 tbsp olive oil
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
Salt and black pepper
1 tsp paprika (optional)
For the Roast Potatoes:
1 kg potatoes (peeled and cut)
3 tbsp vegetable oil or goose fat
Salt
For the Vegetables:
Carrots (peeled)
Parsnips (peeled)
Tenderstem broccoli
Onions (cut into wedges)
2 tbsp olive oil
Salt & pepper
Yorkshire Puddings:
Store-bought (as you used)
Instructions
- Prepare the Lamb
Preheat oven to 200°C (180°C fan).
Make small cuts in the lamb and insert garlic slices.
Rub with olive oil, rosemary, thyme, salt, pepper, and paprika.
Place in a roasting tray. - Roast the Lamb
Roast for about:
1 hour 30 min (medium)
Adjust depending on size
Baste occasionally with its juices.
Let it rest for 15–20 minutes before slicing. - Roast Potatoes
Boil potatoes in salted water for 10 minutes.
Drain and shake to rough the edges.
Heat oil in a tray in the oven.
Add potatoes and roast for 45–60 minutes, turning occasionally until crispy. - Roast Vegetables
Toss carrots, parsnips, and onions with olive oil, salt, and pepper.
Roast in the oven for 30–40 minutes until golden.
Steam or lightly sauté broccoli for 5–7 minutes until tender. - Yorkshire Puddings
Cook according to package instructions (usually 200–220°C for 20–25 min).
Serving
Slice the lamb
Plate with potatoes, vegetables, and Yorkshire puddings
Spoon over pan juices or gravy
Optional Add-ons (for a perfect 10/10)
Mint sauce or jelly
Rich gravy made from lamb drippings
A splash of red wine in the gravy