Lamb with Yorkshire Pudding

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Lamb with Yorkshire Pudding
A traditional English Sunday Roast..
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Ingredient and Portion
Roasted Leg of Lamb

1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme
2 Tbsp of fresh chopped rosemary
1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
1 leg of lamb

Yorkshire Pudding

4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard / beef dripping / olive oil

Blend ingredients in a blender, just a few pulses until well mixed.
Place lamb and marinade into a plastic bag.
Marinate for several hours, or overnight, in the refrigerator.
Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
Preheat oven to 200°C.
Remove the lamb roast from its marinade bag at dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
Roast at 200°C for 20 minutes. Then reduce the heat to 130°c and roast an additional hour. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
Remove drippings from lamb (bottom of tray) and reduce with corn flour to make gravy.
Yorkshire Pudding
Heat the oven to the highest temperature possible
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk.
Sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place a pea-sized piece of lard, dripping or ½ teaspoon vegetable oil into your chosen Yorkshire pudding tin, or 12-hole muffin tin and heat in the oven until the fat is smoking.
Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown approximately 20 minutes
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