Roast Leg of Lamb with Yorkshire Puddings

My father-in-law is an AMAZING cook. One of my favourite things (among many others) are his roast dinners. Last night, he made roast leg of lamb with roasted potatoes and Yorkshire puddings. I know Yorkshire puddings belong with roast beef, but we thought... why not with lamb too?
One of his tricks in making super flavourful lamb is stuffing garlic pieces into the meat before cooking. Then he coats the lamb with salt and pepper, butter, rosmary and thyme.
Because Yorkshire puddings are my absolute favourite part of the roast dinner, here's the recipe...


Yorkshire Puddings

Ingredients
1 cup flour
pinch of salt
2 large egg
300 ml milk
300 ml water

Directions
Ensure oven is heated to 400 F
Mix all ingredients in a blender until smooth, scraping down sides occasionally.
Put about 1/2 tsp vegetable oil into the bottom of each well of a muffin tin and place in hot oven for 3 minutes.
Once the oil is hot (should be smoking), carefully but QUICKLY pour batter into each well.
Bake for 10 minutes at 400 F, then reduce heat to 325 F and continue to bake until puffy and golden brown.



Here's a picture of Sharl digging in. It must have been torture for poor little Xhosa.