Sunday Lamb Roast

Sunday Lamb Roast

Quick and easy recipe, perfect Sunday Roast

Prep Time: 1 hour      Cook Time: 6 hours      Serves: 2
Ingredients: 
  • 500g lamb breast
  • 1 garlic clove
  • Salt & pepper

Vegetables

  • 4 large white potatoes
  • 2 leeks
  • 4 carrots
  • 1 tbsp butter
  • 75ml olive oil
  • Salt & pepper

Yorkshire Puddings

  • 1 egg
  • 100g plain flour
  • 200ml milk
  • Salt
  • 2 tbsp olive oil

To Serve

  • 100g mushrooms
  • 1/2 red onion
  • Salt & pepper
Preparation: 
  • Fill your sous vide water bath with water and preheat to 55ºC (131ºF).
  • Remove most of the fat from your lamb breast and then season generously with salt and pepper before adding to a vacuum pouch. Peel and chop a garlic clove before adding to the vacuum pouch.
  • Once the sous vide water bath reaches the desired temperature, seal the vacuum pouch and place into your sous vide water bath to cook for 6 hours.

Vegetables

  • 1 hour before serving, preheat your oven to 210°C (410°F). Add the olive oil to a glass cooking dish and place into the oven to warm.
  • Peel the potatoes before chopping into cubes and adding to a pan of salted boiling water to boil for 15 minutes or until soft.
  • Drain the potatoes and allow to rest until most of the steam has evaporated. arefully place the potatoes into the glass dish to roast. Continue to turn and baste the potatoes so as to ensure all sides are golden and cooked evenly.
  • 15 minutes before serving, peel and slice the carrots before adding to a pan of salted boiling water to cook until soft. Once soft, drain, season and set aside.
  • At the same time, cut the leeks into thin pieces before adding to a pan along with the butter and seasoning. Bring the pan to a medium heat and cook the leeks until golden.

Yorkshire Pudding

  • Place the barley into a pan with the chicken stock to cook until soft. Add the edamame before seasoning to taste. Set aside.
  • 30 minutes before serving, add olive oil to 6 rings on a baking tray, before placing into the oven to warm.
  • Sieve the plain flour into a bowl before making a well in the middle. Crack an egg and mix together, adding the milk gradually. Mix together thoroughly until the mixture is loose and without lumps.
  • Add three tablespoons of the mixture to each of the 6 baking tray rings. Place the baking tray into the oven to cook for 20 minutes or until the Yorkshire puddings have risen and are golden.
To Serve: 
  • Remove the lamb from the vacuum pouch and add to a pan over a high heat, together with the juices from the vacuum pouch. Sear on each side for 1 minute, before removing from the heat and allowing to rest for 10 minutes.
  • Dice the onion and mushrooms before adding to a pan to brown over a medium heat. Once cooked, set aside.
  • Remove the roast potatoes from the oven and use a sieve to remove any excess oil. Add these to a serving platter, along with the carrots and leeks.
  • Remove the Yorkshire puddings from the oven and add to a bowl.
  • Slice the lamb before adding to two plates.
  • Add the mushroom and onion to your gravy and mix together well. Add the gravy to a jug and place it alongside the serving platter.