Lamb Roast with Yorkshire Puddings

🥗Ingredients

• 2kgLamb leg
• 6clovesGarlic
• 4sprigsFresh rosemary
• 1kgPotatoes
• 4largeCarrots
• 3wholeEggs
• 1cupFlour
• 1cupMilk
• 2cupsBeef stock
• 3tbspOlive oil

📝Instructions

1. 1

   Preheat oven to 220C. Stud the lamb leg with slivers of garlic and rosemary sprigs by making small cuts in the meat.

2. 2

   Season lamb generously with salt and pepper. Drizzle with olive oil.

3. 3

   Roast at 220C for 20 minutes, then reduce to 180C. Cook for about 25 minutes per 500g for medium.

4. 4

   Par-boil potatoes, drain and rough up the edges. Toss in hot oil and roast around the lamb for the last hour.

5. 5

   Cut carrots into chunks and add to the roasting tin for the last 45 minutes.

6. 6

   Make Yorkshire pudding batter: whisk eggs, flour, milk, and a pinch of salt. Rest for 30 minutes.

7. 7

   Heat a little oil in a muffin tin until smoking. Pour in batter and bake at 220C for 20-25 minutes until puffed and golden.

8. 8

   Rest lamb for 20 minutes. Make gravy from pan juices: deglaze with stock, strain, and simmer until thickened. Carve and serve.