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.

To make 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