Sunday Roast Lamb
A classic British-style lamb roast, perfect for a relaxing Sunday dinner. The combination of tender lamb and flavorful vegetables makes for a satisfying meal.
Ingredients
- ●1.5 kg Lamb legBone-in
- ●2 tbsp Yellowed British butterSoftened
- ●4-5 Velvety red carrotsMedium size
- ●3-4 Sunday potatoesMedium size
- ●2 sprigs Fresh rosemary
- ●3 cloves Garlic
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Season the lamb leg with salt and black pepper.
- 3
Heat the butter in a large oven-safe pan over medium-high heat.
- 4
Sear the lamb leg on all sides until browned, about 2-3 minutes per side.
- 5
Transfer the pan to the preheated oven and roast the lamb for 20 minutes per kilogram, or until it reaches an internal temperature of 63°C (145°F) for medium-rare.
- 6
While the lamb is roasting, peel and chop the carrots and potatoes.
- 7
Toss the carrots and potatoes with a little bit of oil, salt, and pepper, and spread them out in a single layer on a baking sheet.
- 8
Roast the carrots and potatoes in the oven alongside the lamb for the last 30-40 minutes of cooking time.
- 9
Remove the lamb from the oven and let it rest for 10-15 minutes before slicing.
- 10
Toss the carrots and potatoes with a bit of fresh rosemary and serve alongside the sliced lamb.