A fond childhood memory, Sunday roasts were something Curtis Stone looked forward to all week. His grandmother Maude was from Yorkshire, so it was a must to serve roasts with a giant Yorkshire pudding.
Serves66, with leftovers
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes, + 1 hour 20 mins resting time
with leftovers
+ 1 hour 20 mins resting time
Ingredients
10g rosemary sprigs, leaves picked
3 garlic cloves
1 lemon, rind finely grated
1/3 cup (80ml) extra virgin olive oil, divided
1 (about 1.3kg) Coles Australian Lamb Leg Roast Boneless
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Method
Step 1
To make the Yorkshire pudding, in a medium bowl, whisk the eggs and flour for 2 mins or until smooth. Gradually whisk in the milk until a smooth batter forms. Stir in the salt and set aside for 1 hour to rest.
Step 2
To make horseradish yoghurt sauce, in a small bowl, combine the yoghurt, horseradish and mustard.
Step 3
Preheat oven to 190°C (170°C fan-forced). In a food processor, process the rosemary leaves, garlic, lemon rind, 1/4 cup (60ml) oil and a pinch of pepper until a thick paste forms.
Step 4
Season lamb with salt and pepper. Heat the remaining oil in a large frying pan over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until golden brown all over. Transfer the lamb to a roasting pan and brush all over with the oil mixture.
Step 5
Roast the lamb for 35-40 mins or until an instant-read thermometer inserted into thickest part of the lamb registers between 54°C and 56°C for medium doneness. Set aside for 20 mins to rest.
Step 6
While the lamb is resting, increase oven to 220°C (200°C fan-forced). Place a large ovenproof frying pan over high heat. Melt the butter, tilting the pan to coat the surface. Stir the Yorkshire pudding batter, then pour into the hot pan. Bake for 20 mins or until the side of the pudding is puffed and golden brown.
Step 7
Slice lamb and place on top of the Yorkshire pudding. Drizzle with yoghurt sauce and season with pepper.
Prep time15 mins15 minutes, + 1 hour 20 mins resting time
with leftovers
+ 1 hour 20 mins resting time
Ingredients
10g rosemary sprigs, leaves picked
3 garlic cloves
1 lemon, rind finely grated
1/3 cup (80ml) extra virgin olive oil, divided
1 (about 1.3kg) Coles Australian Lamb Leg Roast Boneless
Yorkshire pudding
4 Coles Australian Free Range Eggs
1 cup (150g) plain flour
1 cup (250ml) full-cream milk
3/4 tsp sea salt flakes
20g butter
Horseradish yoghurt sauce
1 cup (280g) Coles Greek Style Natural Yoghurt
2 tbs horseradish cream
1 tsp English mustard
Description
A fond childhood memory, Sunday roasts were something Curtis Stone looked forward to all week. His grandmother Maude was from Yorkshire, so it was a must to serve roasts with a giant Yorkshire pudding.
Method
Step 1
To make the Yorkshire pudding, in a medium bowl, whisk the eggs and flour for 2 mins or until smooth. Gradually whisk in the milk until a smooth batter forms. Stir in the salt and set aside for 1 hour to rest.
Step 2
To make horseradish yoghurt sauce, in a small bowl, combine the yoghurt, horseradish and mustard.
Step 3
Preheat oven to 190°C (170°C fan-forced). In a food processor, process the rosemary leaves, garlic, lemon rind, 1/4 cup (60ml) oil and a pinch of pepper until a thick paste forms.
Step 4
Season lamb with salt and pepper. Heat the remaining oil in a large frying pan over medium-high heat. Add the lamb and cook, turning as needed, for 8-10 mins or until golden brown all over. Transfer the lamb to a roasting pan and brush all over with the oil mixture.
Step 5
Roast the lamb for 35-40 mins or until an instant-read thermometer inserted into thickest part of the lamb registers between 54°C and 56°C for medium doneness. Set aside for 20 mins to rest.
Step 6
While the lamb is resting, increase oven to 220°C (200°C fan-forced). Place a large ovenproof frying pan over high heat. Melt the butter, tilting the pan to coat the surface. Stir the Yorkshire pudding batter, then pour into the hot pan. Bake for 20 mins or until the side of the pudding is puffed and golden brown.
Step 7
Slice lamb and place on top of the Yorkshire pudding. Drizzle with yoghurt sauce and season with pepper.
