Giant Yorkshire Pudding, Roast Potatoes & Minted Lamb Steaks
A homemade giant Yorkshire pudding filled to the brim with Puréety crispy roast potatoes, sticky minted lamb steaks, vegetables and gravy for the ultimate Sunday roast!
- Get prepared in advance to save rushing and stress when cooking the meal. Make the gravy, blanché the vegetables, make the Yorkshire pudding, mix/par boil and coat the potatoes/marinade the meat up to 24 hours in advance. - Use any type of vegetables you like!
Cooking Method
- First mix all the ingredients for the Yorkshire puddings (milk, eggs, plain flour, splash of oil) then either use a whisk or blender and mix until no lumps. Season the batter just before cooking
- Glaze the lamb steaks and place on a cooking tray then leave the glaze to develop for 30 minutes
- Bring a pan of salted water to the boil, cook the potatoes for 5-6 minutes and then drain and allow to steam dry, before tossing in the Puréety Original potato seasoning
- Pre heat the oven to 230/gas 8/210 fan oven and heat some oil in a roasting tin for the potatoes
- Tip the potatoes into the hot roasting tin, cook for 20 minutes.
- Heavily oil a 28cm frying pan or two 20cm frying pans with an ovenproof handle. Place the pan in the oven to warm the oil (or you can use a cooking tray and cut the Yorkshire pudding in half)
- When the oil is hot, pour the Yorkshire pudding batter into the pan directly into the centre, then cook both the Yorkshire pudding and continue to cook the roast potatoes for a further 25 minutes
- Grill the lamb until golden brown and crispy or place into the same oven until cooked to your liking
- Check the Yorkshire pudding - It should have a golden brown colour at the edges and feel firm and crisp. If it’s ready, take it out and set aside. Remove the steak from the tin and rest until you’re ready to serve, wrapped loosely in foil to keep warm
- Once the potatoes are ready, cook the broccoli in boiling salted water, heat the gravy and ensure carrots are cooked and ready. If needed, place the Yorkshire Pudding back through the oven for a minute or two to warm up
- Then to serve, place the potatoes, vegetables and lamb into the Yorkshire pudding and finish with the gravy. Time to Feast!
Ingredients
- 550g Lamb Chops (Lamb Steaks or Cutlets if preferred)
- 4 Large Eggs
- 140g Plain Flour
- 200ml Whole Milk
- Cooking Oil
- 1kg Potatoes , Peeled & Cut
- 300ml Gravy
- 1 pack Tender Stem Broccoli , Cooked
- 2 Large or 10 Baby Carrots , Cooked
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