Roast Lamb with Rhubarb & Cider Gravy
A delicious twist on roast lamb and gravy using seasonal produce
Premium Sunday Roast Recipe
Food
Main Courses
British
Take a classic roast to the next level with this premium Sunday roast recipe. Simple but impactful tweaks – from Marmite-infused roast potatoes to bouillon-seasoned root vegetables and a perfectly balanced Yorkshire pudding batter – elevate both flavour and presentation.
Ideal for plated service or large gatherings, this approach ensures juicy, well-rested meat, golden crisp potatoes, and vegetables that are seasoned throughout, delivering a Sunday roast your customers won’t forget.
4 Servings
Ingredients
• 1.5-2kg joint of pork, chicken or beef
• 2 tbsp vegetable oil
• 2.5 tsp Knorr Bouillon Paste
• 1kg Maris Piper or King Edward potatoes
• 200g Marmite
• 1 tbsp Knorr Vegetable Bouillon Powder
• 140g plain flour
• 4 eggs
• 200ml milk
• 300g mixed root vegetables
• 1 tbsp beef dripping or vegetable oil
• 1 tbsp Knorr Vegetable Bouillon Paste
• Knorr Gravy
Method
- Rub the meat with the vegetable oil and 2 tsp Knorr Bouillon Paste. Roast at a high heat to add colour and texture before finishing off at a lower temperature. Remove to rest for around half an hour.
- Parboil the potatoes with Marmite and water, drain, then shake. Sprinkle with Knorr Vegetable Bouillon Powder before roasting at a high heat for 45 mins to 1 hour.
- Make the Yorkshire pudding batter by mixing the plain flour, eggs, milk and 0.5 tsp Knorr Bouillon Paste. Bake at 220C for 20-25 mins until golden.
- Roast or boil your root vegetables using water mixed with Knorr Vegetable Bouillon Paste to season them as they cook.
- Prepare Knorr Gravy as per pack instructions.
