Meal Manager
Lamb Roast

Lamb Roast

A classic, indulgent weekend roast for two, featuring luscious roast lamb, crispy potatoes, and fresh vegetables. Enjoy this comforting, hearty meal to make your weekend truly special!
Serves: 2
Weekend
Meat
Prep: 20
Cook: 90
Comfort Food
Oven-Baked
Cuisine: British
Skill level:
N/A
1322 kcalCalories
79 gCarbs
65 gNet Carbs
70 gProteins
83 gFats
14 gFibers
  • Preheat your oven to 200°C (180°C fan/gas mark 6). Pat the lamb dry and season generously with salt and black pepper. Rub with olive oil and a bit of fresh rosemary, if available.
    Rosemary: 5 g
    Black Pepper: 1 g
    Lamb Meat: 500 g
    Salt: 2 g
    Olive Oil (EV): 15 ml
  • Place the lamb in a roasting tray and roast in the preheated oven. After 20 minutes, reduce the temperature to 180°C (160°C fan/gas mark 4) and continue to roast for about 50 more minutes for medium, or longer for well done. Baste occasionally.
  • While the lamb is roasting, peel and cut the potatoes into chunks. Parboil in salted water for 10 minutes, then drain. Toss in olive oil, season, and place on a baking tray. Roast in the oven for 40-50 minutes until golden and crispy.
    Salt: 2 g
    Olive Oil (EV): 20 ml
    Yorkshire Pudding: 4 puddings
    Potato: 3 potatoes
  • Clean and prepare your vegetables (e.g., carrots, green beans, and brussel sprouts). Boil or steam until tender, then toss with a small knob of butter and season to taste.
    Salt: 1 g
    Cheddar Grated: 100 g
    Cauliflower: 1 head
    Green Beans: 100 g
    Butter: 10 g
  • Rest the lamb out of the oven covered loosely with foil for 10 minutes before slicing. Serve with the roast potatoes, vegetables, and a drizzle of any juices from the pan.
  • Optional: If you'd like gravy, use the juices from the lamb pan, a spoonful of flour, and a splash of stock. Simmer until thickened, season to taste, then serve.
    Vegetable Stock: 150 ml
    Flour: 10 g
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