Brown Sugar & Sage Australian Lamb Leg with Pumpkin, Mint Peas & Gravy

Preparation

1. Preheat oven to 350°. Trim lamb of excess fat and make 6 to 8 deep slashes diagonally down flesh side, about 1 inch apart. Insert garlic slices into slashes. Combine lemon juice and zest with the sugar and sage and mix well. Rub mixture over top of lamb. Place on a rack in a roasting pan and roast for 1 hour 45 minutes, or until internal temperature reaches 130°-135° for medium rare or cooked as desired. Transfer to a warm dish, cover loosely with foil and allow to rest for about 10 minutes.
2. When the lamb has been in the oven for an hour, place the pumpkin on the rack next to the lamb or in a separate oven dish and roast for 40 to 50 minutes or until tender and golden brown.
3. To make the gravy, remove cooked lamb from the pan to rest and pour off as much fat as possible, leaving the pan juices. Place on medium heat on the stove. Stir in the tomato paste, then gradually add the wine. Simmer for 5 to 10 minutes or until juices are starting to thicken. Blend the cornstarch with the warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Strain into a saucepan, season to taste and keep warm.
4. Steam the peas in a little salted water with 2 sprigs of mint until just tender. Drain. Slice the leaves from the remaining sprig of mint and add to peas with the butter and pepper. Shake over heat to melt butter.
5. Carve the meat and serve with the pumpkin, peas and gravy.

Cook’s Tip: For boneless leg of lamb, remove netting and place cut side down on roasting rack, making slashes in meat as in recipe. Rub the brown sugar crust all over the lamb and bake for 50 minutes to 1 hour. Add the pumpkin or squash 40 minutes before lamb is due to come out of the oven.