Roast Leg of Lamb with All the Trimmings♡

Begin by peeling and roughly chopping your white onions.

Add the chopped onions to a large roasting tray, along with the fresh bay leaves, rosemary, thyme and whole garlic bulbs. Spread everything evenly across the base of the tray.

To prepare the lamb marinade, combine the butter, lemon juice, minced garlic, finely chopped rosemary, olive oil, salt, black pepper and honey in a bowl. Mix until well combined.

Carefully score the leg of lamb, creating small slits across the surface. Coat the lamb thoroughly with the prepared marinade, making sure to work it into every part. Insert garlic cloves into the scored slits, then generously season the marinated lamb all over with freshly ground black pepper. Place the lamb onto the prepared roasting tray.

Place the lamb into a preheated oven at 165-175°C and roast uncovered for the first hour.

Remove the lamb from the oven and pour the rich beef stock over the meat and into the roasting tray. Cover the tray securely with aluminium foil, then return it to the oven for a further two and a half hours, or until the lamb is tender and cooked through.

While the lamb continues roasting, peel and chop the potatoes into your preferred roasting size. Add them to a saucepan with chicken stock and sea salt, then parboil for 10-12 minutes until the edges begin to soften.

Drain the potatoes and transfer them to a large mixing bowl. Add the duck fat, potato seasoning and garlic powder, then toss until evenly coated. Set aside until ready to roast.

Peel the carrots and place them into a bowl. Add the butter, honey and root vegetable seasoning, then toss until the carrots are evenly coated.

Place a roasting tray with duck fat into the oven until the fat is nice and hot. Carefully add the seasoned potatoes and carrots, then return the tray to the oven alongside the lamb. Roast for approximately one and a half hours, until beautifully golden, crispy and tender.

For the homemade Yorkshire puddings, combine the eggs, milk, plain flour and salt in a mixing bowl. Whisk thoroughly until you have a smooth, lump-free batter. Cover the bowl and refrigerate for at least 30 minutes, allowing the mixture to become nice and cold before cooking.

Once the lamb, potatoes and carrots have finished cooking, remove them from the oven. Transfer the lamb to a chopping board and allow it to rest, keeping the vegetables warm. Increase the oven temperature to 220°C. When ready to cook the Yorkshire puddings, add a little oil to each section of your Yorkshire pudding tray and place it in the oven until the oil is very hot. Carefully remove the tray, divide the chilled batter evenly between the sections and return it straight to the oven. Bake for approximately 10 minutes until beautifully risen and golden brown, avoiding opening the oven door while they cook.

While the Yorkshire puddings are cooking, bring a saucepan of water to the boil and cook the tenderstem broccoli until tender.

During the final minutes of cooking, pour the remaining roasting juices, stock and vegetables from the lamb tray through a strainer into a saucepan. Simmer the strained liquid while the Yorkshire puddings bake, allowing it to reduce into a rich, flavourful gravy.

Carve the rested lamb into slices and serve alongside the crispy duck fat roast potatoes, honey butter carrots, tenderstem broccoli and homemade Yorkshire puddings. Finish with a generous drizzle of your rich homemade gravy and enjoy!