Roast lamb for me.
Get the cut of lamb of your choice and make small slits in the top. Rub well with crushed garlic cloves and rosemary and roast in the oven until cooked. I usually have a piece of lamb that will comfortably feed 3 people and that takes about 2 hours to cook at 180 C. Once cooked, remove from oven, cover with foil and leave to rest for 15 mins before carving.
Should always be served with roast spuds....i cut my spuds into small 1" squares, steam/boil for 10 minutes then drain and give the spuds a damn good shake, fluffing up the surfaces. Tip into hot oil and roast (again i do mine with garlic and rosemary) for about an hour until crispy turning once.
I also do plenty of veg....usually leaks, brocolli, green beans and mashed sweede....all done in the steamer.
Lastly, i do yorkshires. 120g plain sifted flour, 2 eggs and 300ml of milk. Whisk together and put the batter in the fridge for half hour. Put a dribble of oil into individual muffin tins or a yorkshire tray and heat in a very hot oven for half hour.
Pour the batter mix into the yorkshire tray....about 2 tablespoons per mould, and put in oven until risen and crispy.
Lastly....add gravy .