A traditional British Sunday Roast featuring tender, flavorful roast lamb with perfectly crispy potatoes. This comforting meal is golden, aromatic, and rich with savory goodness — perfect for family gatherings or a cozy weekend dinner.
Ingredients
For the Lamb:
1 leg of lamb (about 2–2.5 kg)
4 cloves garlic, sliced
2 tbsp fresh rosemary (or 1 tbsp dried)
2 tbsp olive oil
Salt and black pepper
1 cup beef or lamb stock (optional)
For the Roast Potatoes:
1.5 kg potatoes (Yukon Gold or Maris Piper)
3–4 tbsp olive oil or duck fat
Salt
Black pepper
1 tsp dried rosemary (optional)
Preparation Method
1️⃣ Prepare the Lamb
Preheat the oven to 200°C (400°F).
Pat the lamb dry with paper towels.
Using a sharp knife, make small cuts all over the lamb.
Insert slices of garlic into the cuts.
Rub the lamb with olive oil, salt, black pepper, and rosemary.
Place the lamb in a roasting pan.
2️⃣ Roast the Lamb
Roast in the preheated oven for 20 minutes to develop a crust.
Reduce the temperature to 180°C (350°F).
Continue roasting for about:
20 minutes per 500g for medium
25 minutes per 500g for well done
If desired, add stock to the pan for extra moisture.
Once cooked, remove from the oven and let it rest for 15–20 minutes before slicing.
3️⃣ Prepare the Potatoes
Peel and cut potatoes into large chunks.
Boil them in salted water for 10 minutes until slightly tender.
Drain and shake the pot gently to roughen the edges (this makes them extra crispy!).
4️⃣ Roast the Potatoes
Heat oil or duck fat in a baking tray in the oven for 5 minutes.
Carefully add the potatoes to the hot oil.
Turn them to coat evenly.
Roast for 45–60 minutes, turning halfway through, until golden and crispy.
Season with salt, pepper, and rosemary.
To Serve
Slice the lamb.
Serve with crispy roast potatoes.
Add vegetables like carrots, peas, broccoli, or cabbage.
Pour rich gravy over everything.
Pro Tips for Extra Crispiness
✔ Always start potatoes in boiling water
✔ Use hot oil before adding potatoes
✔ Let the lamb rest before slicing
✔ Don’t overcrowd the roasting pan