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Gordon Ramsay Sunday Roast – A Perfectly Cooked Traditional Feast

Gordon Ramsay Sunday Roast
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Gordon Ramsay’s Sunday Roast is a traditional British meal consisting of succulent roasted meat (beef, lamb, or chicken), golden crispy roast potatoes, Yorkshire pudding, seasonal vegetables, and homemade gravy. The meat is roasted with fresh herbs and garlic, while the sides are cooked to enhance their natural flavors. This meal is a perfect balance of crispy, tender, and savory elements.

Ingredients

Scale

For the Roast Beef (or Lamb or Chicken):

  • 3–4 lb (1.3-1.8kg) beef rib roast (or lamb leg or whole chicken)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, crushed
  • 2 sprigs fresh rosemary (or thyme for chicken)
  • 1 tsp salt
  • ½ tsp black pepper

For the Crispy Roast Potatoes:

  • 2 lbs (900g) Yukon Gold or Maris Piper potatoes, peeled and quartered
  • 3 tbsp duck fat or olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 sprig of rosemary, chopped

For the Vegetables:

  • 3 large carrots, peeled and sliced
  • 1 bunch asparagus or green beans
  • 1 tbsp olive oil
  • 1 tsp honey (for sweetness)
  • Salt and black pepper (to taste)

For the Homemade Gravy:

  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup beef or chicken stock
  • Pan drippings from the roasted meat
  • 1 tbsp Worcestershire sauce
  • ½ cup red wine (optional)

Instructions

Roasting the Meat:

  1. Preheat the oven – Set to 425°F (220°C).
  2. Season the meat – Rub the meat with olive oil, salt, and black pepper.
  3. Sear the meat – In a hot skillet, sear the meat for 2-3 minutes per side until browned.
  4. Roast with aromatics – Transfer to a roasting pan, and add garlic, rosemary, and butter. Roast for 50-60 minutes (for beef, cook to medium-rare: 130°F/55°C).
  5. Rest before slicing – Let the meat rest for 15 minutes before carving.

Making the Crispy Roast Potatoes:

  1. Parboil the potatoes – Boil in salted water for 8-10 minutes, then drain.
  2. Rough up the edges – Shake the pot to create a rough texture for crispiness.
  3. Roast in hot fat – Heat duck fat or olive oil in the oven, then add potatoes. Roast at 400°F (200°C) for 40 minutes, turning halfway.
  4. Season and serve – Sprinkle with salt, pepper, and chopped rosemary before serving.

Preparing the Vegetables:

  1. Roast the carrots – Toss sliced carrots with olive oil, honey, salt, and pepper. Roast at 375°F (190°C) for 25 minutes.
  2. Sauté the asparagus – In a pan, heat olive oil and quickly sauté the asparagus for 3-4 minutes until tender-crisp.

Making the Gravy:

  1. Deglaze the pan – Place the roasting pan on the stove over medium heat. Add red wine and scrape up the browned bits.
  2. Make a roux – In a saucepan, melt butter, whisk in flour, and cook for 1 minute.
  3. Add stock and drippings – Gradually whisk in beef or chicken stock and pan drippings. Simmer until thickened.
  4. Season and serve – Add Worcestershire sauce, salt, and black pepper. Strain for a smooth texture.

Find it online: https://gordonramsayeats.com/gordon-ramsay-sunday-roast/