Sunday roast but not on a Sunday!! We could eat this meal everyday; succulent lamb, creamy cauliflower cheese, vegetables and not forgetting the beautiful giant Yorkshire pudding with crisp edges and a soft middle (writing this is making me hungryyyy). YUM!!
Ingredients:
For the lamb:
-half leg of lamb
-1 garlic clove
-1/2 anchovy
-small piece rosemary stalk
For the cauliflower
-1 cauliflower
-25g plain flour
-3 cups of milk (depending on the consistency you like)
-25g melted butter
-100g cheese, grated
- pinch of nutmeg
-salt
-pepper
For the Yorkshire pudding:
-2 large eggs
-70g plain flour
-100ml whole milk
- sunflower oil
For the vegetables (you can use as many or as little as you want)
-handful of potatoes
-3 carrots
-4 parsnips, halfed
-handful of shallots
-500g brussel sprouts
Method:
1. Pre heat the oven at 170C fan. Stud the top of the joint (I used half a leg of lamb) about six times each with a stick of cut up garlic clove and half an anchovy then a small piece of rosemary stalk. I use a small sharp kitchen knife to make the holes to fill first. Place the lamb on a roasting tin and put in the oven and cook for 25 minutes per 500g plus 25 minutes.
2. For the cauliflower make a roux by putting melted butter in a saucepan then stir in the flour, gradually adding milk, whisking continuously so no lumps form, until the consistency of the sauce is thin. Then let it simmer until it has thickened and throw in grated cheddar (I taste to see how cheesy I want it) a pinch of nutmeg, salt and pepper. Meanwhile cut up then steam one small cauliflower until soft. To assemble put the cauliflower in a dish, pour over the sauce and sprinkle with more grated cheese. The cauliflower only takes 20 mins in the over at the end.
3. For the Yorkshire pudding, in a bowl add eggs, flour and then gradually whisk (to avoid lumps) in the milk. Grease a pan with cooking oil and heat in the oven at 230C fan take the pan out after 3 minutes when it is super hot and add the Yorkshire batter, usually takes around 13-15 mins to cook (I have a look not before 10 minutes to avoid it sinking and then take it out when I think it looks crispy enough. If you like Yorkshires less crispy then keep a close eye on it).
4. Vegetable time; the potatoes are par boiled for 10-15 minutes then drained, add a good knob of butter and salt flakes and with a lid on give the pad a good shake to distribute butter and salt flakes and fluff up the spuds. Tip into a hot pan that has been greased with olive oil. For the other vegetable, place straight into a hot pan that has been greased with olive oil and coat them with the hot oil before putting back in the oven (I tend to turn my roasting vegetables once about half way through cooking). Temperature of 180C fan then when the Yorkshire goes in they are all in there for 15 minutes at 230C. The brussels are boiled until soft, poke with a knife to check.
5. For making a gravy, I used the juices of the rested meat that has been thoroughly wrapped in foil (I always cook meat first and let it rest while I do the vegetables). Also I deglaze the pan that the meat was cooked in and add that and a mini stock pot. I like to use a gravy separator jug or turkey baster to remove the fat from the gravy or its just too oily. ENJOY!!! XXX
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