Roast Lamb with Butternut Pumpkin & Yoghurt

Adapted from our friends at Australian Lamb, this roast recipe is full of fresh flavours.

At a glance

2 hours

Serves 4 people

Ingredients

1 x 1.5kg Lamb Leg
3 cloves garlic, crushed
3 tbsp olive oil
1 half small butternut pumpkin
500g washed cocktail potatoes, halved
pinch smoked paprika
2 tbsp mixed herbs
zest of 1 lemon
1 tsp honey

Yoghurt Dressing

1 tsp of the remaining lamb marinade mix
1 tbsp chopped roasted pepitas
6 tbsp yoghurt

Watermelon, Tomato & Radish Salad

100g watermelon (peeled), diced
Half a lime
1 handful picked coriander leaves
1 handful mint leaves
1 Lebanese cucumber, peeled
2 tbsp olive oil
6 baby radishes, washed
1 truss tomato

Method

1. Preheat oven to 200°C. Mix herbs, garlic, lemon zest, olive oil, paprika and add seasoning.

2. Pop the lamb, pumpkin and potatoes in a roasting tray.

3. Gently pierce the fat of the lamb leg, then cover it in the marinade. Dress the pumpkin and sweet potato with the same marinade and drizzle a little honey over the pumpkin. Leave a tsp of the marinade for the yoghurt sauce.

4. Cook the lamb for 1 hour 15 mins for medium rare or 1 hour 30 mins for medium.

5. Remove the lamb, pumpkin and potatoes from the oven, take them out of the tray and rest the lamb for 20 minutes. Deglaze the tray with the yoghurt and leftover marinade mix, season with lemon juice, add pepitas and pour into a bowl.

6. For the salad, wash the radishes and cut them into quarters, dice the watermelon, chop the cucumber into irregular shapes, remove the eye from the tomato and roughly dice. If you like heat, then add very thinly sliced jalapenos. Mix all ingredients in a good-sized bowl and season with salt, pepper, lime juice and olive oil. Add the fresh herbs, toss and serve.

7. Carve the lamb against the grain. Serve up with veggies, yoghurt sauce and salad.

Visit Australian Lamb for the original recipe.