So, at the risk of sounding like a condescending Jamie Oliver (I hate it when he says things like “I’m using coriander but YOU can use parsley/grass/weeds”) here’s how to make a roast dinner on the easiest level.
Get your oven on full whack.
Slam in the lamb which you’ve oiled, salted and spiced with whatever you fancy. As usual I used paprika, garlic powder and celery salt.
Roast on high for about 20 mins then turn down to 3 and leave it alone for as long as you like. Sometimes I cover it, sometimes I don’t.
Peel and boil the potatoes and parsnips in a big pan of water. Don’t put salt in the water. They’ll need about an hour in the oven. Heat some vegetable oil in a roasting pan, put the drained potatoes and parsnips in, coat with oil and sprinkle with salt. You’ll need the oven back up at full heat so try to plan for the meat to be out by then.
So if you were eating at 4pm and your lamb takes about 3 hours, put the lamb in at 12 noon, take it out at 3pm and cover with foil then put your potatoes and parsnips into a very hot oven. Keep your eye on the parsnips as they burn easier than the potatoes.
When the lamb’s ready you’ll have a pan with meat juices. Take the meat out and pour the juices into a jug.
Spoon out as much of the fat sitting on top as you can (see the photos). Mix a tablespoon of cornflour with cold water ’til it’s like cream. Put the lamb juices and enough water to make a good jug or two of gravy into a saucepan and stir in the cornflour mixture.
Keep mixing on the heat. Sprinkle a couple of stock cubes in and cook until glossy and delicious.
Ged fancied roast beetroot or at least he thought he did. What he really fancied was microwaved beetroot because that’s what I always do. It only takes 10 minutes then you can easily peel it, slice and mix with butter and serve.
Steam or boil some sliced carrots, drain and throw in some butter, peas and s&p.
That’s it. Serve it all up and feel jolly pleased with yourself. Unless of course you’ve had too many vodkas in the Liberal Club and can’t remember any of it.