Prep time 30 min
Cooking time 2 hrs
Serves 6

Ingredients

Olive oil
2kg Borrello lamb leg (remove from fridge 1 hr before cooking)
salt and pepper
600g pumpkin, cut in chunks
500g carrot, peeled, cut in chunks
2 tbsp fresh rosemary, finely chopped
800g potatoes, peeled and sliced ½ cm thick
6 cloves garlic, finely chopped
300ml thickened cream
1 handful parsley, finely chopped
100g tasty cheese, grated
6 serves green vegetables, to steam
6 serves gravy mix

Method 

Preheat oven to 180 degrees Celsius using the top and bottom element function. Place the roasting leg of lamb in a large tray and put the pumpkin and carrots around it. 

Drizzle then massage plenty of olive oil over the vegetables and lamb. Season with salt and pepper and sprinkle the lamb with rosemary. 

Place in the oven for 2 hours or until the centre of the roast reaches 60-65 degrees Celsius on your meat thermometer; this indicates it is cooked medium-rare. If possible, turn the vegetables over and baste the lamb with pan juices every 20-30 minutes to make the meat more moist and flavourful. 

An hour before the lamb is ready, heat the potatoes in the microwave on a large plate for about 5 minutes (without water) until partly cooked. Cook in several batches so potatoes cook evenly and don’t stick together. 

In a bowl mix together garlic, cream, parsley, salt and pepper. In a medium oven proof dish, line the base with a few spoonfuls of the creamy mix. Layer potatoes and then the creamy mix in 4-5 layers then top with grated cheese. 

Put in the oven for 20 minutes or until the cheese is golden and the cream is bubbling. Once ready to serve, steam the green vegetables and prepare the gravy whilst resting the meat out of the oven for 10 minutes. 

Slice the lamb and serve with creamy potatoes, vegetables and gravy. 

TIP

- Use a meat thermometer to know when your roast is cooked to your liking.