Mark’s Legendary Lamb Roast: Comfort Food After a 10-Hour Grind

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:

see next page 💕👇