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loaded lamb and veg giant yorkshire pudding

Lamb Loaded Yorkshire Pudding

By Morrisons
Published on 21 January 2025
Want to take your lamb roast to the next level? Try our giant Pulled Lamb Loaded Yorkshire Pud for your Easter roast, served with spring greens and mint salsa - a bank holiday showstopper guaranteed to be on the menu for years to come.
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Time and servings

7 hrs 15 minsTotal time
6Servings
30 minsPrep time
6 hrs 45 minsCooking time

Ingredients

  • 2.5-3 kg lamb leg
  • 3 tbsp olive oil
  • 5 carrots, quartered
  • 4 white onions cut into wedges
  • Garlic bulb, peeled & separated into cloves
  • 350ml red wine
  • 300ml lamb stock
  • Bay leaf
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 3 tbsp Madeira
  • 2 heaped tbsp lamb gravy granules
  • 2 garlic cloves, minced
  • Bunch of parsley, finely chopped
  • Bunch of mint, finely chopped
  • 1 tbsp Dijon mustard
  • 100ml extra virgin olive oil
  • 3 spring onions, finely sliced
  • 3 tbsp red wine vinegar
  • 140g plain flour
  • 4 eggs
  • 200ml whole milk
  • 200ml sunflower oil
  • Spring veg of choice, to serve (optional)

Method

  1. Step 1

    Pre-heat your oven to 120˚C, 100˚C fan, gas mark 1/2. Heat your oil in the largest casserole dish you have over a medium-high heat and thoroughly brown your lamb leg all over so a deep, even brown colour. Drain away any fat.

  2. Step 2

    Add your carrots, onion, garlic, wine, lamb stock, herbs and a generous pinch of salt and pepper and allow to simmer away for 15 mins. Cover your dish with a lid or foil and pop in the oven for 6 hours. Ensure you turn halfway.

  3. Step 3

    Meanwhile onto your salsa and Yorkshire pud batter. For your salsa, mix the minced garlic cloves, parsley, mint, Dijon mustard, extra virgin olive oil, spring onions and red wine vinegar together in a bowl with a pinch of salt and pepper and set aside.

  4. Step 4

    For your Yorkshire pud batter, add your flour to a large mixing bowl, crack in your eggs and beat until smooth. Add your milk bit by bit until fully incorporated, beating as you go, season with salt and pepper and pop in the fridge until ready to use.

  5. Step 5

    Remove the joint and veg from the oven and dish and pour 2/3 of the liquid into a saucepan through a sieve. Turn your oven up to 230˚C, 210˚C fan, gas mark 8. Heat your saucepan of lamb juices so simmering and reduce by a 3rd before adding gravy granules, 250ml boiling water, Madeira and seasoning. Keep on a low heat until ready to serve.

  6. Step 6

    Use two forks to pull away leg meat and pop back in the dish with 1/3 of the cooking liquid, give a mix and cover with foil. Cover your veg with foil in another dish.

  7. Step 7

    Pour your sunflower oil into a large skillet pan or oven dish and pop in the oven for 30 mins until smoking. Remove from the oven, pour in your batter and return to the top tray of the oven for 25-30 mins. Pop your covered lamb and veg on the tray beneath to heat back through.

  8. Step 8

    Load your giant Yorkshire pud with lamb, veg and gravy and serve alongside your Spring green salsa and your favourite veg.