PREP + COOK TIME 1 HOUR 30 MINUTES SERVES 6
2kg leg of lamb
3 sprigs fresh rosemary,
½ teaspoon sweet paprika
1kg potatoes, chopped coarsely 500g pumpkin, chopped coarsely 3 medium brown onions (450g),
2 tablespoons olive oil 2 tablespoons plain flour
1 cup (250ml) chicken stock ¼ cup (60ml) dry red wine
1 Preheat oven to 200°C/180°C fan. 2 Place lamb in an oiled large baking dish; using a sharp knife, score skin at 2cm intervals; sprinkle with rosemary and paprika. Roast lamb for 15 minutes.
3 Reduce oven to 180°C/160°C fan; roast the lamb for a further 45 minutes or until cooked as desired. 4 Meanwhile, place potatoes, pumpkin and onion, in a single layer, in a large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.
5 Remove lamb and vegetables from baking dish; strain pan juices from lamb into a medium jug. Cover lamb and vegetables with foil to keep warm. 6 Return ¼ cup of the pan juices to baking dish, stir in flour; stir over heat for 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into a medium heatproof jug.
7 Serve lamb sliced with vegetables and gravy.