Ingredients
Method
1.Preheat oven to 200ºC/400ºF.
2.Place lamb in oiled large baking dish; using sharp knife, score skin at 2cm (¾-inch) intervals, sprinkle with rosemary and paprika.
3.Roast lamb 15 minutes. Reduce oven to 180ºC/350ºF; roast lamb further 45 minutes or until cooked as desired.
4.Meanwhile, place potatoes, pumpkin and onions, in single layer, in large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.
5.Remove lamb and vegetables from oven; strain pan juices from lamb into medium jug. Cover lamb and vegetables to keep warm.
6.Return ¼ cup of the pan juices to baking dish; stir in flour, over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into medium heatproof jug.
7.Slice lamb; serve with roasted vegetables and gravy.
A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.
Note
