I LOVE a roast lamb dinner with tender, succulent lamb with its meaty rich flavour, and having the veggies roasted in the same pan means we’re going easy on the washing up too. This one’s a winner for a Sunday roast! 👩🍳PRO TIP I’m cooking this until the leg of lamb is a nice medium with an internal temp of 65-70C. At this temp, the meat will still be a little pink but will be lovely and tender and juicy and full of flavour. You can use a meat thermometer to check the internal temp and adjust your cooking time to suit your tastes.
How to make the gravy
If you want to serve up gravy with this meal, add 300ml (1 ¼ cups) of lamb stock to the pan juices left in the roasting tin, once you’ve removed the lamb and vegetables. Heat up to boiling, then stir in a cornflour (cornstarch) slurry, of 1 tbsp of cornflour (cornstarch), mixed with 2 tbsp cold water, to thicken. Although I didn’t photo this with Yorkshire Puddings, Chris always wants them with any roast dinner. What are your thoughts on this? I’d love to know in the comments below. If you wanted to go all out you could also serve it up with some Cauliflower Cheese and some easy Spring Greens on the side, they both go really well with roast lamb 😋. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions. If you like this then there is a whole section in my book dedicated to roast dinners, I know you’ll love it!
