Sunday Roast inspiration: Robbie Lorraine's classic roast lamb with carrots and cauliflower cheese

Mum's the word: Robbie's family-inspired roast lamb (Press handout)
Mum's the word: Robbie's family-inspired roast lamb (Press handout)

This is a dish that is really close to my heart, as it reminds me of my mum’s Sunday roast dinner.

I have such vivid memories of the smell of lamb wafting throughout the house when I was young. Whenever I cook this dish, it reminds me of running into the kitchen asking my mum how long the food is going to be. I’d probably do this 20 times until it was ready.

It gives me a real sense of nostalgia.

We would always have carrots and cauliflower cheese with our roasts, so I've incorporated both, but in different guises.

Roast Lamb with heritage carrrots

Serves: 4


  • 2 lamb cannons (from the best end)

  • 1kg mixed heritage Chantenay carrots

  • 500g carrots

  • 1l carrot juice

  • 100g shallots

  • 2 large garlic cloves

  • 250ml olive oil

  • 100g rosemary

  • 1kg potatoes (Maris Piper are my choice)

  • 250g butter

  • 350g double cream

  • 1 orange

  • Salt, pepper


For the lamb

  1. Trim the excess fat off the lamb cannon and score lightly. Crush and peel garlic, remove the leaves from rosemary stalk and mix them with olive oil, and then marinate the lamb cannons for 8 to 12 hours.

  2. Remove the cannons from their marinade and pat dry. In a dry pan on a medium heat, place the cannons skin side up, and render down the fat. Once rendered, turn and cook on the flesh side. Once sealed all over, season with salt and cook in a pre-heated oven at 180°C for 5 minutes. Remove from the oven, allow them to rest.

For the carrots

  1. Peel the heritage carrots and thinly slice a couple of the purple and yellow ones using a mandolin, and place these pickling liquor for 2 hours. Cook the remaining carrots as you would normally.

  2. Peel and finely slice the ordinary carrots.

  3. Peel and slice shallots, sweat them down in a little butter and then add star anise, bay leaf and sliced carrots, season them with salt and add carrot juice. Cook out until the carrot juice has evaporated. Remove and discard the star anise and blend it all until smooth. Finish with a squeeze of orange juice.

For the potatoes

  1. Wash and peel the potatoes., then cook in salted boiling water until tender.

  2. Drain off the water in a colander and shake off any remaining, excess water.

  3. Press the potatoes through a ricer, and keep warm and mix in diced utter. Gently heat the cream and work in to the potatoes, and season with salt and white pepper.

Cauliflower Cheese

Serves 4

 (Press handout)
(Press handout)


  • 1 large cauliflower

  • 100ml white wine vinegar

  • 40g caster sugar

  • 100g shallots

  • 1 clove of garlic

  • 200ml double cream

  • 1 vegetable stock cube

  • 10g dried cranberry

  • 10g blue cheese (I use Kingcott)

  • 10ml chive oil

  • 10g grated Comté cheese

  • 5g apple blossom


  1. Cut the cauliflower in half and slice one half very thinly (including the root). Remove the florets from the other half and set aside.

  2. Peel and slice the shallots and sweat in a little oil, once soft add the sliced cauliflower and season with salt. Peel and slice one clove of garlic and add to the mix. Cover with water and add stock cube. Cook gently until the cauliflower is completely soft. Remove from the heat and blend into a smooth purée. Place back on the heat, add cream and bring to the boil, pass through a fine sieve and keep warm.

  3. In a small pan, make a pickle by placing the vinegar, sugar and a little water and bring to the boil. Once boiled, add a few of the cauliflower florets to the pickle, and allow to cool.

  4. In a separate pan, blanch a few of the remining florets and refresh them in ice water. With a sharp knife, finally slice the remaining florets.

  5. In the bottom of serving your serving bowl, add the florets of cauliflower glaze with Comté cheese, then blow torch. pour over the cauliflower purée with more cheese, and blowtorch.

  6. Drain the pickled cauliflower and mix with the raw sliced florets, blue cheese, dried cranberries, then dress with chive oil and serve on the side, and finish off with apple blossom cress.