ROAST OF THE DAY

Preparation time 25 mins Cooking time 4 hours Serves 4-6

1.5kg lamb shoulder (bone in)

1 tsp sweet paprika

1 Tbsp chopped thyme leaves

1/4 cup lemon juice

Sea-salt flakes and freshly ground

black pepper, to season

1 bulb garlic, halved

1 lemon, halved

2 bay leaves

1kg white potatoes, unpeeled, halved 2 Tbsp extra virgin olive oil

250g Brussels sprouts, halved Gravy and broccolini, to serve

YORKSHIRE PUDDINGS

1 cup plain flour

1/2 tsp sea-salt flakes 3 free-range eggs, lightly beaten 1 cup milk

1/4 cup extra virgin olive oil

STEP 1 Preheat oven to 160°C/140°C fan-forced. Put lamb in a roasting dish. Sprinkle with paprika and thyme, then drizzle with lemon juice. Season. Arrange garlic, lemon and bay leaves around lamb. Cover tightly with foil and bake for 21/2 hours.

STEP 2 Arrange potato on an oven tray lined with baking paper. Drizzle with oil. Season. Add to oven with lamb and bake for 30 minutes.

STEP 3 Remove foil from lamb. Add sprouts to potato on tray. Cook for a further 30 minutes.

STEP 4 Meanwhile, for Yorkshire puddings, whisk flour, salt and egg in a bowl. Gradually whisk in milk until mixture is smooth and combined. Set aside. Divide oil among 8 holes of a 12-hole (1/3-cup capacity) muffin pan.

STEP 5 Remove lamb from oven and cover loosely with foil. Increase oven temperature to 220°C/200°C fan-forced. Add muffin pan to oven with potatoes. Heat for 5 minutes until oil is hot. Remove pan from oven and pour pudding batter into prepared holes of pan. Cook for 20-25 minutes or until puddings are golden and puffed and potatoes are crisp.

STEP 6 Serve lamb with pan juices, potatoes and sprouts, Yorkshire puddings, gravy and broccolini.