Encouraging friends and family to get together
Sparkling drink Shloer has teamed up with chef Phil Vickery to offer Yorkshire Pudd readers a selection of delicious recipes following the launch of www.enjoysundaylunch.com, a new website of inspirational recipes, top tips and offers, encouraging friends and family to get together and enjoy the most important meal of the week, Sunday lunch.
Over the next week weeks we’ll be sharing a number of Phil’s recipes, starting with traditional roast lamb recipe served with roasties, carrots and sliced green beans.
Preparation time: 20 minutes
Cooking time:2 hours in total
- 1kg leg of British lamb, boned and laid flat
- 4 sprigs of rosemary
- 4 cloves garlic, finely sliced
- 1 tbsp olive oil
- 1 kg peeled potatoes (Desiree, King Edwards, Maris Piper are all good roasters)
- 200g good beef dripping, duck, goose fat or lard
- Salt and freshly milled black pepper
- 500g baby carrots
- 500g green beans
- 50g Butter
- Salt and pepper to taste
- Preheat the oven to 200°C, Gas mark 6.
- Puncture the lamb all over with a small sharp knife, then break off 2cm pieces of rosemary and garlic into the puncture holes. Sit the leg onto scrunched up foil in a roasting tin then place in the oven and cook for 1 ½ hours.
- After 1 ½ hours has passed remove the lamb from the oven, wrap in foil and leave to rest for 40 minutes. This will give you a perfectly cooked, pink leg of lamb.
- Meanwhile, place a pan of cold water on the stove and bring to the boil. Add salt and re boil.
- Pop in the potatoes cut into large quarters. Bring back to the boil and simmer for about 10 minutes, or until the outsides start to fall away. Drain carefully.
- Place the dripping in a baking tray, pop into the hot oven and heat for 10 minutes, or until just smoking. Remove the tray from the oven carefully, add the potatoes to the hot fat, season well with salt and pepper and pop back into the oven. Cook for 35-40 minutes.
- When the bottoms are very crisp and golden, turn over and return to the oven, cook for a further 35-40 minutes, until both sides are crisp and golden. Serve piping hot.
- 10 minutes prior to the potatoes being ready, wash and trim the carrots and beans. Bring a large pan of water to the boil over a high heat, add in the baby carrots, cooking for 2 minutes. Add the beans and cook for a further 5 minutes. Drain the veg and toss with butter, salt and pepper. Serve immediately in a warmed bowl.