Traditional Aussie Lamb

Ingredients

 * 2 kg (4½ lb) leg of lamb
 * 2 cloves garlic, chopped
 * fresh rosemary sprigs
 * 2 tablespoons oil
 * salt, pepper
 * 4 large potatoes
 * 8 pieces of pumpkin
 * 2 leeks, cut in half
 * 4 bacon rashers, crisply fried
 * 60 g (2 oz) butter
 * 3 tablespoons oil
 * salt, thyme
 * 2 tablespoons plain flour
 * 2¼ cups beef stock
 * 2 teaspoons Worcestershiresauce
 * 2 tablespoons red wine

Directions

 * Preheat oven to 180°C (350°F).
 * Cut small slits all over the skin of the leg of lamb.
 * Insert garlic pieces and rosemary sprigs.
 * Brush lamb with oil and sprinkle with salt and pepper.
 * Fill a baking dish halfway with water and place a wire rack on top and then put the lamb on the dish.
 * Roast for about 1½ hours or until cooked as desired, basting often with the pan juices.
 * Peel potatoes, cut in half and score them with a fork.
 * Combine butter, oil, salt and thyme.
 * Toss potatoes in the mixture.
 * Take potatoes out and keep mixture for later.
 * Place potatoes around the leg of lamb after the lamb has been cooking for about 40 minutes.
 * Roast for 50 minutes, brushing halfway through with a little of the butter mixture.


 * Toss pumpkin pieces in the mixture and place next to the roast after it has been cooking for 50 minutes.
 * Wrap 1 bacon rasher around each half of leek.
 * Place leeks next to pumpkins after roast has been baking for 70 minutes.
 * When everything is done, take the rack off the baking dish and place the rack on an oven proof tray.
 * Return to oven to keep warm.

GRAVY


 * Place the baking dish with the juices from the meat on the stove top.
 * Discard all but 3 tablespoons of the juices.
 * Heat the dish, stir in the flour and cook until brown.
 * Gradually add beef stock, Worcestershire sauce and wine.
 * Stir until the mixture boils and thickens, then simmer for 2 minutes.


 * Slice the meat and arrange everything on plates.
 * Pour the gravy over the meat.


 * Serves 4