Step-by-Step Guide to Make Ultimate Granny's Sunday (Roast Lamb) dinner

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, granny's sunday (roast lamb) dinner. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Granny's Sunday (Roast Lamb) dinner is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Granny's Sunday (Roast Lamb) dinner is something that I’ve loved my whole life. They are nice and they look fantastic.

This incredible slow-roasted shoulder of Lamb is cooked with the veggies - all in the same pan! Served with an easy but delicious cider gravy this succulent. #ROASTLAMB Hello everyone I just want to share with you what we usually eat for our Sunday dinner!!! This is perfect Sunday dinner for your family Tell me what you want to see next!! Leave a comment down below with a big thumbs up if you want to.

To get started with this recipe, we have to prepare a few ingredients. You can cook granny's sunday (roast lamb) dinner using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Granny's Sunday (Roast Lamb) dinner:

1. Take 5 lb queens Potatoes + 10 salad potatoes for roasting
2. Make ready 3 Carrots
3. Make ready 1 Pamphrey
4. Prepare Leg of lamb
5. Take Box bachelors dried peas
6. Prepare Vegetable oil for for deep frying potatoes
7. Prepare 3/4 cup cold water and 5 tsp bistro original powder
8. Prepare 1 slice smoked back bacon

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Steps to make Granny's Sunday (Roast Lamb) dinner:

1. Steep peas overnight in packet tablet and boiling water. Peel potatoes and cut in half for boiling. Peel salad potatoes and keep whole for roasting. Peel carrots and chop into bite size circles. Cut up pamphery and wash all vegetables well in boiling water. Preheat oven to 180 degrees (fan assisted).
2. Wrap the lamb completely in foil and place on roasting tray for 2-2.5 hours.
3. Within last hour of lamb being ready is time enough to start on the rest. Boil potatoes, carrots, peas and pamphrey in salted boiling water in their own pots and turn down when ready. All will be done within half an hour. Add 1 tsp sugar to carrots and simmer if you like them sweet. For the roasties, deep fry in 180 degrees vegetable oil for 2-3 minutes then put into oven to keep warm if needed.
4. Take lamb out to rest and use juices for gravy. Add to pot and if not enough, tap up with boiling water. Bring to boil then add cold water/bisto mix and stir constantly until thickens. Drain pamphery in colander and press down with plate to get water out. Fry bacon on pan in a little oil and add pamphery and cook for few minutes to infuse the pamphery with the bacon flavour.

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