Perfect Sunday roast by Alison Roberts, Australian Good Taste.
- 1.8kg leg or shoulder of lamb
- 2 garlic cloves, thinly sliced
- 16 (about 2cm each) sprigs fresh rosemary
- Olive oil, to brush
- Salt & freshly ground black pepper
- 6 (about 180g each) sebago (brushed) potatoes, peeled, washed, dried, quartered
- 2 1/2 tbs olive oil
- 1kg butternut pumpkin, unpeeled, cut into 4-5cm pieces, deseeded
- 1 tbs plain flour
- 375ml (1 1/2 cups) beef stock
- 500g green beans, steamed, to serve
Preheat oven to 220°C. Use a small sharp knife to make 16 1cm-deep slits in the lamb. Use your fingers to press a slice of garlic and a sprig of rosemary into each slit. Place the lamb in a large ovenproof and flameproof roasting pan, and brush all over with oil. Season well with pepper. Roast the lamb in preheated oven for 15 minutes.
Reduce oven temperature to 180°C. Meanwhile, place the potatoes, 1 1/2 tbs oil, salt and pepper in a large bowl. Toss well to combine. Place the pumpkin, remaining oil, salt and pepper in a separate bowl and toss to combine.
Remove the lamb from the oven and arrange the potatoes around the edges of the pan. Roast for 40 minutes and then arrange the pumpkin around the lamb, and roast for a further 50 minutes (this will give you a well-done cooked leg of lamb). Carefully transfer the lamb to a carving plate or shallow tray, cover loosely with foil and set aside to rest. Increase oven temperature to 230°C. Transfer the vegetables to a large roasting pan lined with non-stick baking paper. Return the vegetables to the oven to continue roasting while making the gravy.
Place the roasting pan over medium heat. Add the flour and cook for 1 minute, using a flat-bottomed wooden spoon to scrape the base of the pan to dislodge any bits that have cooked onto it. Gradually stir in the stock until well combined. Increase heat to high and bring to the boil, stirring occasionally. Reduce heat to medium-high and boil, uncovered, stirring occasionally for 4-5 minutes or until the sauce thickens and reduces by about half.
Serve the lamb with the roast vegetables, gravy and steamed green beans.