For the Lamb Roast:

1.5–2 kg lamb shoulder or leg

4 garlic cloves, slivered

2 tbsp fresh rosemary (or 1 tbsp dried)

Salt and pepper

Olive oil

For the Roast Potatoes:

6–8 medium potatoes, peeled and chopped

Vegetable oil or duck fat

Salt

For the Roasted Veggies:

3–4 carrots, sliced

1 parsnip, chopped

Olive oil, salt, pepper

Other Sides:

Steamed green beans

Steamed peas

Sautéed or steamed greens (e.g., cabbage or kale)

Creamy mashed potatoes (optional but highly recommended)

For the Gravy:

Pan drippings from the roast

2 tbsp flour

500ml beef or lamb stock

Salt and pepper to taste

Preparation:
Prep the Lamb:

Preheat oven to 160°C (320°F).

Make small cuts in the lamb and insert slivers of garlic. Rub with olive oil, rosemary, salt, and pepper.

Place in a roasting dish with a bit of water or stock at the bottom. Cover with foil and roast for 3–4 hours, removing foil for the last hour to brown the top.

Roast the Potatoes & Veg:

Parboil the potatoes for 10 minutes. Drain and shake to fluff up.

Heat oil in a roasting tin, add the potatoes, and roast at 200°C (390°F) for 45–60 minutes until crispy.

Toss carrots and parsnips in oil, season, and roast on a separate tray for 30–40 minutes.

Cook the Greens:

Steam or sauté green beans, peas, and greens just before serving so they stay vibrant and tender.

Make the Gravy:

Use pan drippings from the lamb. Whisk in flour to form a roux, then gradually add stock. Simmer until thickened. Season to taste.

Assemble the Plate:

Lay slices of juicy lamb alongside roasties, vegetables, and mashed potato. Drown generously in rich gravy.

Serving and Storage Tips:
Serving: Serve immediately while hot. A dollop of mint sauce or horseradish on the side is a classic finishing touch.

Storage: Store leftovers in the fridge in airtight containers for up to 3 days.

Reheating: Reheat in the oven or microwave, adding a splash of stock or water to maintain moisture.

Freezing: Roast lamb and veggies freeze well—wrap tightly and use within 2 months.

Variants:
Spicy Twist: Add cumin, coriander, and paprika to the lamb rub for a North African flair.

Garlic Herb Butter Roast: Replace rosemary with thyme and finish the lamb with a garlic herb butter glaze.

Vegetarian Option: Swap lamb for a hearty mushroom and nut roast, and load up on the veggie sides.

Gluten-Free Gravy: Use cornstarch instead of flour for thickening.

FAQ:
Q: Can I make this meal ahead of time?
A: Yes! You can roast the lamb and potatoes a day ahead and reheat gently before serving.

Q: What cut of lamb works best?
A: Lamb shoulder for juicy, pull-apart tenderness; leg of lamb if you prefer slices.

Q: How do I make the potatoes ultra crispy?
A: Parboil, fluff, and roast in hot oil or fat without overcrowding the tray.

Q: Can I skip mashed potatoes?
A: Of course! But it adds a creamy contrast to the crispy elements.

Q: Is this a Sunday roast?
A: It certainly qualifies—but it’s also perfect for any night you need comfort and satisfaction.