Katrina's Roast Lamb with Rosemary
INGREDIENTS
- 1.2 kg pumpkin
- 4 onions
- 2 zucchini
- 1 red capsicum
- Leg of lamb 1.5 kg
- 5 garlic cloves, squashed
- 3 sprigs fresh rosemary
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 teaspoon sugar
- Pinch nutmeg
- Small bunch sage
- 1 teaspoon flaky salt
- Cracked pepper
- 800 g potatoes, washed thoroughly
- 3 tablespoons of olive oil
- 2 cups stock
- 1 cup jus
METHOD
Step 1
Prepare vegetables by peeling and cutting them into similar sizes.
Step 2
Prepare the leg by inserting a sharp knife into soft parts of the leg and poke a couple of the pieces you are left with after squashing the 3 cloves of garlic and a few leaves of rosemary into each slit.
Step 3
In a hot roasting pan add the oil and seal the leg on both sides, sprinkling with oregano. Add the pumpkin, onions, zucchini, capsicum and remaining 2 cloves of garlic, turning them so they caramelise.
Step 4
Sprinkle the pumpkin with the sugar and nutmeg and tear the sage leaves and rosemary over the vegetables and meat. Season the dish with salt and pepper and bake in a moderate oven for 2 hours.
Step 5
Meanwhile, bring the potatoes to the boil in a pan of salted water, and simmer 10 minutes. Drain the potatoes, cut into wedges and place them in a baking pan with 3 tablespoons of olive oil. Bake for 40 minutes turning once.
Step 6
Remove the meat to rest in a warm place and place the vegetables on an ovenproof platter and put back in the oven while making the gravy.
Step 7
To make the gravy, scoop out excess oil from the pan if necessary and on medium heat pour in the stock and scrape the bottom of the pan. Add 1 cup of jus and reduce to saucy consistency.
