Irresistible one pan roast lamb recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Score the fatty bits of the lamb lightly with a sharp knife.

Rub 1 tablespoon of olive oil into the lamb using your hands.

Sprinkle 0.5 teaspoon each of salt, black pepper, and dried rosemary over the lamb.

Transfer the lamb to a large roasting tin.

Preheat the oven to 180°C (350°F).

Place the lamb in the oven for about 1 hour and 15 minutes.

After 1 hour and 15 minutes, baste the lamb and arrange 4 medium potatoes, scrubbed and chopped into large chunks, around the lamb.

Drizzle the potatoes with 2 tablespoons of olive oil and sprinkle with 0.25 teaspoon of salt and black pepper, and 0.5 teaspoon of dried thyme.

Toss the potatoes in the meat juices and return the lamb to the oven, cooking uncovered for 15 minutes.

Open the oven after 15 minutes, turn the potatoes, and add in 3 carrots and 3 parsnips, peeled and chopped into bite-sized chunks, along with 10 large radishes sliced in half.

Turn the vegetables in the oil and meat juices to coat them and return to the oven for a further 25 minutes.

After 25 minutes, add in 100 grams (about 3.5 ounces) of extra fine green beans and 150 grams (about 5.5 ounces) of sliced runner beans.

Turn the beans to coat them in the oil and meat juices and sprinkle with 0.25 teaspoon each of salt and black pepper.

Return to the oven for a final 15 minutes.

Remove from the oven and place the lamb and vegetables on a warm serving plate.

To make gravy, take the meat and veggies out of the pan, add lamb stock and cornflour slurry to the pan juices, and bring to a boil.

Cooking Techniques

Equipment Needed

Spice Level:

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