Autumn Roast Lamb
Take advantage of the colours and flavours of the season with this speedy Sunday roast.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 6
What do I need?
For the lamb
- 1 clove garlic
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp black pepper, ground
- 1 tsp allspice
- 1 pinch salt
- 1 tbsp olive oil
- 2 kg boned and netted lamb leg
- 2 tbsp honey
For the pumpkin
- 1 butternut pumpkin
- 4 tomatoes
- 2 cloves garlic
- 1 stick cinnamon
- 50 ml olive oil
- 6 sage leaves
For the salad
- 1/2 red cabbage
- 1/2 green cabbage
- Small bunch mint, chopped
- Small bunch flat parsley
- 1 red chilli
- 1 lemon
- Olive oil
How do I make it?
- Preheat oven to 220C.
- Peel pumpkin and cut into 1 centimetre thick slices and place in a saucepan. Cut tomatoes into quarters and add to the pan. Chop garlic, and add to the pan with olive oil, cinnamon stick and sage leaves. Season with salt and pepper and add 100ml water, cover with a lid and set aside.
- Blitz the first 7 ingredients in a food processor to make a paste. Rub paste on the lamb and season with salt.
- Brown lamb in a large oven-safe pan for a few minutes, turning it to ensure all sides are evenly coloured. Add 150ml of boiling water and put the pan in the oven. Roast for 25 minutes. Drizzle the honey over the lamb and return to the oven for a further 10 minutes. Remove from the oven, cover with foil and set aside to rest.
- Put pan with pumpkin onto cook over a medium-low heat. Cook until completely soft. If there is a lot of liquid remove the lid and allow it to boil until nearly dry. Remove cinnamon stick and discard. Mix the pumpkin to make a mash, season to taste and set aside covered.
- Thinly slice cabbages and add to a large bowl. Chop herbs and add to the bowl, along with chopped chilli, a squeeze of lemon juice and a splash of olive oil.
- To serve, slice lamb and serve with pumpkin and salad.
