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
Prepare vegetables by peeling and cutting them into similar sizes.
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.
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.
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.
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.
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.
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.
