When it comes to Sunday dinner, few things evoke a sense of tradition and comfort like a perfectly roasted joint of meat. In England, where roasting has long been a beloved cooking method, there are countless ways to do it just right. From classic beef and Yorkshire pudding to lamb with mint sauce and pork belly with crackling, the options are endless. In this article, we’ll take you on a culinary journey through 18 of the most iconic English roast recipes, each one packed with flavor and sure to become a family favorite. Whether you’re looking for a traditional Sunday roast or something a bit more adventurous, you’ll find it here. So gather ’round the table, grab your apron, and get ready to indulge in some serious comfort food.
Traditional English Sunday Roast with Beef and Yorkshire Pudding
This classic Sunday roast is a staple of British cuisine, featuring tender beef and a light-as-air Yorkshire pudding. Perfect for family gatherings or special occasions.
Ingredients:
– 1 kg beef joint (prime rib or topside)
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup beef stock
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 large eggs
– 1 cup all-purpose flour
– Salt to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. Season the beef joint with salt, pepper, and thyme.
3. Heat the olive oil in a large roasting pan over medium-high heat. Sear the beef for 2-3 minutes per side, then transfer to the preheated oven.
4. Roast the beef for 20-25 minutes per kilogram, or until it reaches your desired level of doneness.
5. While the beef is cooking, prepare the Yorkshire pudding. In a bowl, whisk together eggs, flour, and salt. Gradually add 125ml water to form a smooth batter.
6. Pour the batter into a hot oven-safe pan and cook for 20-25 minutes, or until puffed and golden.
Cooking Time:
– Beef: 1 hour 15 minutes to 2 hours
– Yorkshire pudding: 20-25 minutes
Herb-Crusted Roast Lamb with Mint Sauce
Elevate your roast lamb game with a fragrant herb crust and refreshing mint sauce.
Ingredients:
For the lamb:
– 1 (1.5-2 kg) boneless leg of lamb
– 4 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 2 tbsp chopped fresh thyme
– 2 cloves garlic, minced
– Salt and pepper to taste
For the mint sauce:
– 1/2 cup fresh mint leaves
– 1/2 cup plain Greek yogurt
– 1 tsp honey
– Salt to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. In a small bowl, mix together olive oil, rosemary, thyme, garlic, salt, and pepper.
3. Rub the herb mixture all over the lamb, making sure to coat it evenly.
4. Place the lamb in a roasting pan and roast for about 1 hour and 15 minutes, or until it reaches your desired level of doneness.
5. Meanwhile, combine mint leaves, yogurt, honey, and salt in a bowl. Stir well to combine.
6. Serve the roasted lamb with the mint sauce spooned over the top.
Cooking Time: About 1 hour and 15 minutes for medium-rare.
Slow-Roasted Pork Belly with Crackling and Apple Sauce
Savor the rich flavors of pork belly as it’s slow-roasted to tender perfection, paired with a crispy crackling and sweet apple sauce.
Ingredients:
– 1.5 kg pork belly
– 2 tbsp brown sugar
– 1 tsp salt
– 1 tsp black pepper
– 1 tbsp olive oil
– 1 onion, peeled and sliced
– 2 cloves garlic, minced
– 1 cup apple cider vinegar
– 1/4 cup honey
– 2 apples, peeled and diced
Instructions:
1. Preheat oven to 150°C (300°F).
2. In a small bowl, mix together brown sugar, salt, and black pepper.
3. Rub the mixture all over the pork belly, making sure to cover every surface.
4. Place the pork belly in a large roasting pan, seam-side down. Drizzle with olive oil.
5. Roast the pork belly for 2 hours, then increase oven temperature to 200°C (400°F) and continue roasting for another 30 minutes, or until crackling forms.
6. In a small saucepan, combine apple cider vinegar, honey, and diced apples. Simmer over medium heat until the apples are tender.
7. Serve the slow-roasted pork belly with crackling and spoon some of the apple sauce on top.
Cooking Time: 2 hours 30 minutes
Roast Chicken with Sage and Onion Stuffing
Roast Chicken with Sage and Onion Stuffing Recipe
This classic roast chicken dish gets a flavorful boost from the addition of sage and onion stuffing, making it perfect for a special occasion or everyday dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tablespoons olive oil
– 1/2 cup chopped fresh sage leaves
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup breadcrumbs
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a small bowl, mix together olive oil, chopped sage, garlic, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Stuff the chicken cavity with the chopped onion.
6. Place the chicken in a roasting pan and put it in the oven.
7. Roast for 45-50 minutes or until the chicken is cooked through and the stuffing is golden brown.
8. Remove from the oven and let rest for 10 minutes before serving.
Cooking Time: 45-50 minutes
Beef Wellington with Mushroom Duxelles
Elevate your special occasions with this classic Beef Wellington recipe, featuring tender beef fillet wrapped in puff pastry and served with a rich mushroom duxelles.
Ingredients:
– 1 (1.5-2 pound) beef fillet
– 1/4 cup mushroom duxelles (see below for recipe)
– 1 sheet puff pastry, thawed
– 1 tablespoon butter
– Salt and pepper to taste
Mushroom Duxelles Recipe:
– 1 cup fresh mushrooms, finely chopped
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 cup cognac (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season beef fillet with salt and pepper.
3. Spread mushroom duxelles over the beef, leaving a 1-inch border.
4. Roll out puff pastry on a lightly floured surface to a large rectangle.
5. Place beef in center of pastry, leaving a 1-inch border around it.
6. Brush edges of pastry with butter.
7. Roll pastry over beef, starting from one long side and rolling towards the other.
8. Place Wellington on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Roast Turkey with Chestnut Stuffing and Gravy
Roast Turkey with Chestnut Stuffing and Gravy Recipe
For a classic holiday feast, look no further! This roast turkey recipe is paired with a savory chestnut stuffing and served with a rich, flavorful gravy.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 cups chestnuts, peeled and chopped
– 1 onion, chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried sage
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup butter, melted
– 1 cup chicken broth
Instructions:
1. Preheat oven to 325°F (165°C).
2. Rinse the turkey and pat dry with paper towels.
3. In a large skillet, sauté the chopped onion, celery, and garlic until tender.
4. Add the chestnuts, sage, salt, and pepper to the skillet; stir to combine.
5. Stuff the turkey loosely with the chestnut mixture.
6. Place the turkey in a roasting pan and roast for 3-1/2 to 4 hours or until cooked through.
7. Remove from oven and let rest for 20 minutes before carving.
8. Meanwhile, make the gravy by whisking together melted butter and chicken broth; serve over the roasted turkey.
Cook Time: Approximately 3-1/2 to 4 hours
Honey-Glazed Roast Ham with Mustard Sauce
Transform your holiday gathering into a sweet and savory celebration with this delectable Honey-Glazed Roast Ham. The combination of sticky honey glaze and tangy mustard sauce creates an unforgettable flavor profile that will leave everyone asking for seconds.
Ingredients:
– 1 (4-6 pound) bone-in ham, trimmed
– 1 cup honey
– 2 tablespoons Dijon mustard
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cloves
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together honey, mustard, brown sugar, vinegar, cloves, and salt until smooth.
3. Place the ham on a rack in a roasting pan, fat side up.
4. Brush the glaze all over the ham, making sure it’s evenly coated.
5. Roast the ham for 2-1/2 to 3 hours, or until caramelized and heated through.
6. Remove from oven and let rest for 10 minutes before slicing.
Cooking Time: 2-1/2 to 3 hours
Roast Duck with Orange and Grand Marnier Sauce
Elevate your duck dish with the brightness of citrus and the warmth of Grand Marnier liqueur. This recipe yields a perfectly roasted duck with a rich, caramelized crust and a tangy, flavorful sauce.
Ingredients:
– 1 (3-4 pound) duck
– 2 oranges, peeled and segmented
– 1/4 cup Grand Marnier liqueur
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the duck and pat dry with paper towels.
3. In a small bowl, mix together honey, mustard, and thyme.
4. Rub the mixture all over the duck, making sure to get some under the skin as well.
5. Place the duck in a roasting pan and roast for 30 minutes.
6. Meanwhile, combine orange segments and Grand Marnier liqueur in a small saucepan. Bring to a simmer over medium heat until the liquid has reduced by half.
7. After the duck has roasted for 30 minutes, brush it with the orange-Grand Marnier glaze and continue roasting for an additional 15-20 minutes or until the skin is crispy and golden brown.
Cooking Time: Approximately 1 hour
Roast Beef with Horseradish Cream and Roasted Vegetables
Elevate your roast beef game with a tangy horseradish cream and a medley of roasted vegetables. This classic comfort food dish is perfect for special occasions or a cozy night in.
Ingredients:
For the Roast Beef:
– 3-4 pound prime rib roast
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the Horseradish Cream:
– 8 ounces cream cheese, softened
– 2 tablespoons prepared horseradish
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
For the Roasted Vegetables:
– 1 large red bell pepper, seeded and sliced
– 1 large yellow bell pepper, seeded and sliced
– 2 large carrots, peeled and chopped
– 2 large Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the roast beef with salt and pepper.
3. Roast the beef for 20-25 minutes per pound, or until it reaches your desired level of doneness.
4. Meanwhile, prepare the horseradish cream by mixing all ingredients together in a bowl until smooth.
5. Toss the vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
6. Let the beef rest for 10-15 minutes before slicing. Serve with horseradish cream and roasted vegetables.
Cooking Time: 2-3 hours (depending on roast beef size)
Lancashire Hotpot with Slow-Roasted Lamb
A traditional Northern English dish, Lancashire Hotpot is a hearty and comforting stew that’s perfect for cold winter nights. This recipe adds the tender and flavorful slow-roasted lamb to take it to the next level.
Ingredients:
– 1 kg lamb shoulder or neck
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 potatoes, peeled and cubed
– 1 cup lamb stock (or beef stock)
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4-6 Lancashire Hotpot mutton pie filling packets (or substitute with other root vegetables)
Instructions:
1. Preheat oven to 150°C (300°F).
2. Season the lamb with salt, pepper, and thyme.
3. Roast the lamb in a large casserole dish for 2-3 hours, or until tender.
4. Remove the lamb from the oven and set aside.
5. In the same casserole dish, add the chopped onion, minced garlic, sliced carrots, and cubed potatoes.
6. Pour in the lamb stock and bring to a simmer.
7. Add the Lancashire Hotpot filling packets (or substitute with other root vegetables) and stir to combine.
8. Simmer the hotpot for 30-40 minutes or until the vegetables are tender.
9. Serve the slow-roasted lamb with the Lancashire Hotpot and enjoy!
Cooking Time: Approximately 3 hours and 30 minutes.
Roast Pheasant with Bread Sauce and Game Chips
A classic British recipe that showcases the rich flavors of pheasant, perfectly complemented by a savory bread sauce and crispy game chips.
Ingredients:
For the pheasant:
– 1 whole pheasant (3-4 lbs), patted dry
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
For the bread sauce:
– 2 cups stale white bread, torn into small pieces
– 1/4 cup butter
– 1/2 cup heavy cream
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
For the game chips:
– 2 large potatoes, peeled and thinly sliced
– Vegetable oil for frying
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season pheasant with thyme, salt, and pepper.
3. Roast pheasant in a roasting pan with olive oil, onion, and garlic for 20 minutes.
4. Reduce heat to 375°F (190°C) and continue roasting for an additional 30-40 minutes or until cooked through.
5. Meanwhile, prepare bread sauce by melting butter in a saucepan over medium heat. Add torn bread, cream, salt, pepper, and paprika. Simmer until thickened, about 10 minutes.
6. Fry potato slices in hot oil until crispy, then season with salt.
Cooking Time: approximately 1 hour for pheasant, 10 minutes for bread sauce, and 5-7 minutes per batch for game chips.
Roast Leg of Mutton with Redcurrant Jelly
Elevate your Sunday roast with this sweet and savory combination, perfect for special occasions.
Ingredients:
– 1 leg of mutton (about 2 lbs), trimmed of excess fat
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 1 cup redcurrant jelly
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the mutton leg with salt and pepper.
3. Heat olive oil in a large roasting pan over medium-high heat. Sear the mutton leg until browned on all sides, about 5 minutes per side. Remove from heat.
4. Add chopped onion and minced garlic to the pan, cooking until the onion is translucent.
5. Roast the mutton leg at 425°F (220°C) for 15 minutes.
6. Reduce oven temperature to 375°F (190°C). Continue roasting for an additional 1-2 hours, or until the meat reaches your desired level of doneness.
7. Brush the redcurrant jelly over the mutton leg during the last 30 minutes of cooking.
Cooking Time: Approximately 2-3 hours, depending on the size and type of mutton used.
Roast Goose with Apple and Prune Stuffing
A classic roast goose recipe elevated by the sweet and savory flavors of apples and prunes.
Ingredients:
– 1 (3-4 pound) goose, patted dry
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup apple cider
– 1/2 cup brown sugar
– 1/4 cup prunes, chopped
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the goose and pat dry with paper towels.
3. In a small bowl, mix together olive oil, onion, garlic, apple cider, brown sugar, prunes, and parsley.
4. Stuff the mixture loosely into the goose’s cavity.
5. Season the outside of the goose with salt and pepper to taste.
6. Roast the goose in a roasting pan for 2-1/2 hours, or until the skin is golden brown and the internal temperature reaches 165°F (74°C).
7. Let the goose rest for 10 minutes before carving.
Cooking Time: 2 hours and 30 minutes
Roast Venison with Juniper Berry Gravy
Savor the rich flavors of the wild with this hearty roast venison recipe, elevated by a tangy juniper berry gravy.
Ingredients:
– 1.5-2 lbs venison roast (backstrap or tenderloin)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup juniper berries
– 1 cup beef broth
– 2 tbsp all-purpose flour
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season the venison roast with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Sear the venison for 2-3 minutes per side, then transfer it to a roasting pan.
4. Roast the venison for 15-20 minutes or until it reaches your desired level of doneness.
5. Meanwhile, prepare the juniper berry gravy. In a small saucepan, combine the chopped onion, minced garlic, and juniper berries. Cook over medium heat until the mixture is fragrant and caramelized, about 10 minutes.
6. Add the beef broth to the saucepan and bring to a simmer. Whisk in the flour to thicken the gravy.
7. Serve the roasted venison with the tangy juniper berry gravy spooned over the top.
Cooking Time: 20-25 minutes
Roast Rack of Lamb with Rosemary and Garlic
Roast Rack of Lamb with Rosemary and Garlic Recipe
Elevate your dinner game with this classic combination of tender lamb, fragrant rosemary, and pungent garlic.
Ingredients:
– 1 (1.5-2 pound) rack of lamb, Frenched
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic, and rosemary.
3. Season the lamb rack with salt and pepper.
4. Rub the garlic-rosemary mixture all over the lamb, making sure to coat it evenly.
5. Place the lamb in a roasting pan and put it in the oven.
6. Roast for 20-25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
7. Let the lamb rest for 10 minutes before slicing and serving.
Cooking Time: 45-60 minutes
Roast Beef Rib with Red Wine Jus
A tender and flavorful roast beef rib paired with a rich red wine jus, perfect for a special occasion or dinner party.
Ingredients:
– 1 (4-5 pound) beef rib roast
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons brown sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the roast with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
4. Transfer the roast to a roasting pan and roast for 15 minutes per pound, or until it reaches your desired level of doneness.
5. While the roast is cooking, combine red wine, beef broth, tomato paste, and brown sugar in a saucepan. Bring to a simmer over medium heat.
6. Reduce heat to low and let the jus simmer while the roast finishes cooking.
7. Let the roast rest for 10-15 minutes before slicing and serving with the warm red wine jus.
Cooking Time: 2-3 hours (depending on the size of the roast)
Roast Pork Loin with Crackling and Apple Cider Gravy
Roast Pork Loin with Crackling and Apple Cider Gravy Recipe
Savor the tender, juicy flavor of a perfectly roasted pork loin, paired with the satisfying crunch of crackling and the tangy sweetness of apple cider gravy.
Ingredients:
• 1 (1.5-2 pound) boneless pork loin
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crackling cure (available at most butcher shops or online)
• 1 onion, peeled and sliced
• 2 cloves garlic, minced
• 1 cup apple cider
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, brown sugar, salt, and black pepper.
3. Rub the mixture all over the pork loin, making sure to coat it evenly.
4. Sprinkle crackling cure evenly over the top of the pork loin.
5. Place the sliced onion and minced garlic around the pork loin in the roasting pan.
6. Roast the pork loin for 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).
7. While the pork is cooking, reduce apple cider by half on the stovetop or in a slow cooker.
8. Remove the pork from the oven and let it rest for 10-15 minutes before slicing.
9. Serve with reduced apple cider gravy spooned over the top.
Cooking Time: Approximately 1 hour 45 minutes to 2 hours 30 minutes, depending on the size of your pork loin.
Roast Chicken Thighs with Lemon and Thyme
A classic combination of flavors, this recipe yields tender and juicy roast chicken thighs infused with the brightness of lemon and the earthiness of thyme.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 lemons, juiced (about 2 tablespoons)
– 2 tablespoons olive oil
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken thighs and pat them dry with paper towels.
3. In a small bowl, whisk together lemon juice, olive oil, and a pinch of salt and pepper.
4. Place the chicken thighs in a single layer on a baking sheet lined with parchment paper.
5. Brush the lemon mixture evenly over the chicken thighs.
6. Tuck thyme sprigs under or beside each thigh for added flavor.
7. Roast in the preheated oven for 25-30 minutes, or until the skin is crispy and golden brown.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in a quintessential British tradition – the classic Sunday roast! This mouthwatering collection of 18 recipes features an array of tender meats, savory gravies, and delectable sides. From traditional beef and Yorkshire pudding to slow-roasted pork belly with crackling and apple sauce, there’s something for everyone. Whether you’re a meat-and-potatoes kind of person or prefer a bit of elegance with your roast duck with orange and Grand Marnier sauce, this roundup has got you covered. So gather the family and get ready to feast on these classic English roast recipes perfect for Sunday dinner!
Leave a Reply