Method

1. Preheat oven to 200°C. Mix herbs, garlic, lemon zest, olive oil, paprika and add seasoning.
2. Pop the lamb, pumpkin and potates in a roasting tray.
3. Gently pierce the fat of the lamb leg then cover 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
4. the marinade for the yogurt sauce.
5. Cook the lamb for 1 hour 15 mins for medium rare or 1 hour 30 mins for medium.
6. Remove lamb, pumpkin and potatoes from the oven, take out of the tray and rest the lamb for 20 minutes. Deglaze the tray with the yogurt and leftover marinade mix, season with a little
7. lemon juice, add pepitas and pour into a bowl.
8. For the salad, wash the radishes and cut them into quarters, dice the watermelon, chop the cucumber into irregular shapes and remove the eye from the tomato and roughly dice. If you
9. like heat, then add very thinly sliced jalapenos. Mix all ingredients into a good size bowl, season with a little salt, pepper, lime juice and olive oil. Add the fresh herbs, toss and serve.
10. Carve the lamb against the grain. Serve up with veggies, yogurt sauce and salad. That’s it!

Visit Australian Lamb for the original recipe.