Recipe: An Easy Sunday Roast

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Food / Jazmin

A Sunday roast is pretty much a prerequisite for any weekend, whether you make it or are so hungover that you just make your way to the nearest pub. I’m ashamed to say that it’s usually the latter for Liam and I, but last week we thought it the perfect time to embark upon a challenge and make our first ever roast.

After a week of overindulgence, we didn’t want to go all out crazy with the calories and wanted to get some nutrients involved, so picked up our copy of Hemsley Hemsley‘s ‘The Art of Eating Well‘ and fashioned a meal out of the incredible recipes inside. We made a leg of lamb, dauphinoise potatoes, green beans and a kale salad and it was all incredible. Here’s how we did it:


The idea of putting anchovies with lamb seemed a little out there, but we rolled with it and it was definitely a good decision. If you don’t like it, you can always pick them out.

Sunday roast lamb

You will need:

– A leg of lamb (the book recommends a shoulder but we couldn’t find one – the leg was great though!)

– Two tbsp of ghee/duck fat/lard

– Eight garlic cloves, peeled and halved

– Around ten anchovies

– One tbsp dried thyme

– A large glass of red wine (drink the rest with dinner!)

– Two dried bay leaves

– Salt and pepper, for seasoning

Begin by pre-heating your oven at the highest temperature it will go to, whilst you do the rest of the steps.

Pop the lamb in a large ovenproof dish or roasting pan and rub with the ghee/duck fat/lard (we used lard) and sprinkle a little salt and pepper over it (remember, anchovies are salty, so don’t go overboard!)

Then, make ten cuts in to the lamb, about four centimetres deep and fill with the garlic, anchovies and thyme. Once you’ve done that, pour the wine over the lamb and place the bay leaves on top. Cover with a lid or tin foil and place in the oven.

Turn the heat on the oven down to 170 degrees and cook for as long as directed on the packaging for your lamb – ours took about an hour and a half. You want it so that the meat falls off the bone really easily.

It’s as easy as that!

Dauphinoise Potatoes

The recipe for this is actually pretty simple and please do not despair if you’re not an onion fan – I’m not either but you really don’t notice them once they’re cooked.

Potatoes dauphinoise recipe

Potato Dauphinoise recipe

You will need (to feed four, or just two of you if you’re as greedy as us…):

– Butter/oil/ghee, for greasing

– Two medium onions, sliced (we used red onions)

– Thyme (around two tsp)

– 110ml of stock (we used bouillon powder, Hemsley Hemsley recommend bone broth)

– Around 250ml of crème fraîche

– Two garlic cloves

– 800g potatoes (HH recommends kohlrabi but we just used general baking spuds), peeled and thinly sliced

First of all, preheat your oven to around 180 degrees and grease a baking tray with butter. Then, heat some more butter/oil/ghee in a pan and lightly fry the onion and thyme for about five minutes.

Next, add the stock, reduce the heat to a medium level and add the crème fraîche along with some salt and pepper (we used Himalayan pink salt). Simmer for a few mins.

Whilst that’s simmering, line the baking tray with potato, overlapping each slice slightly, before covering it with the sauce.

Then, cover with tin foil and pop in the oven. After an hour, remove the tin foil and pop back in for another half an hour or so. It’s done when the potato is cooked through and browning on top.

Green Beans

These were a lovely little addition to the meal, though in retrospect, we probably would have made a few more as we ate them all verrrry quickly!

You will need:

– 240g green beans

– One tbsp ghee or butter

– Zest and juice of half a lemon

– Salt and pepper, for seasoning

Start by steaming or boiling the green beans until just tender. Whilst they’re cooking, heat the ghee/butter in a different pan, over a low heat. Add the garlic and stir for one minute, before adding the lemon zest and juice.

Once cooked, drain the green beans then toss them through the garlic and lemon mixture and season to taste.

Kale Salad

I’m not usually the biggest fan of kale unless it’s blended in to oblivion and mixed in to a smoothie, but this salad actually changed my perception of it – I think leaving it to marinate for a few hours was key here, as it really softened it up.

Kale salad recipe

You will need:

– 600g of kale leaves, finely sliced

– One leek, finely sliced

– Three tbsp fresh mint, finely sliced

– Six tbsp extra virgin olive oil

– Three tbsp lemon juice

Begin by putting the kale, mint and leek in a large bowl and using your hands, massage the leaves with the olive oil, lemon juice and salt and pepper. After about a minute of leaf massaging, set the salad aside and leave for at least an hour, before serving up with the rest of the meal.

Easy lamb Sunday roast recipe

Easy lamb Sunday roast recipe

We served the roast with a jug of gravy (just Bisto, nothing too fancy!) a bottle of white wine (I don’t like red) and followed it up with ice cream for pudding. Overall, a very good go at a relatively healthy roast – and it was super easy, too!

As an extra note, we got all of our ingredients from Aldi – not only is it cheap, but we find the quality of everything (especially the meat) to be really great. That means that not only was it an easy, tasty roast, but it was also quite cheap, too. Definitely worth a trip if you don’t already shop there (I promise this isn’t sponsored – they’re all my own thoughts!)

Let me know if you give the recipe a go, or if you have any links to others we can try – I foresee many more in our cooking future!

– Jazmin

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