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Ingredients
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2kg leg of lamb
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1 tablespoon chopped fresh rosemary leaves
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1 large garlic clove, crushed
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2 tablespoons olive oil
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700g chat potatoes, halved
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1kg butternut pumpkin, peeled, cut into wedges
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2 tablespoons plain flour
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1/2 cup dry white wine
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2 cups Massel chicken style liquid stock
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Steamed green peas, to serve
Mint sauce
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1/2 cup white wine vinegar
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1/3 cup boiling water
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2 teaspoons brown sugar
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1 cup fresh mint leaves, finely chopped
Method
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1Make mint sauce Combine vinegar, boiling water, sugar and mint in a jug. Set aside for 2 hours for flavours to develop.
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2Preheat oven to 180°C/160°C fan-forced. Place lamb in a large flameproof roasting pan. Combine rosemary, garlic and half the oil in a bowl. Spoon over lamb. Season with salt and pepper. Place lamb on top shelf of oven. Bake for 1 hour 15 minutes.
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3Place potato and pumpkin on a roasting tray. Drizzle with remaining oil. Season with salt and pepper. Transfer lamb to bottom shelf of oven. Place vegetables on top shelf. Bake for 45 minutes to 1 hour or until vegetables are browned and tender and lamb is cooked to your liking.
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4Transfer lamb to a plate. Cover loosely with foil. Cover vegetables with foil to keep warm. Drain roasting pan, reserving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add wine and juices from resting meat. Simmer for 2 minutes or until wine has reduced by half. Gradually stir in stock. Simmer for 5 minutes or until gravy has thickened. Season with salt and pepper.
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5Serve lamb with baked vegetables, mint sauce, gravy and peas.
Source: taste.com.au
