Ingredients
- 2.7 kg (6 lb) leg of lamb, trimmed of excess fat
- 6 onions, peeled leaving the root end intact, then quartered lengthways
- 60 ml (2 fl oz/1/4 cup) olive oil
- 1.4 kg (3 lb 2 oz) butternut pumpkin (squash), cut into 4 cm (1 1/2 inch) chunks
- 1 tablespoon balsamic vinegar or balsamic vinegar glaze
Broad bean, mint and pea purée
- 1 teaspoon sea salt
- 300 g (10 1/2 oz/2 cups) frozen broad (fava) beans, thawed and peeled
- 300 g (10 1/2 oz/2 cups) frozen peas
- 40 g (1 1/2 oz) unsalted butter
- 1 1/2 tablespoons chopped mint
Method
1. Preheat the oven to 180°C (350°F/Gas 4).
2. Season the lamb all over with sea salt and freshly ground black pepper. Place on a roasting rack in a large flameproof roasting tin and roast for 40 minutes.
3. Spread the onions in another large roasting tin and drizzle with the olive oil. Transfer to the oven and roast with the lamb for another 40 minutes.
4. Turn the onions over, add the pumpkin to the same roasting tin, then roast for a final 30 minutes, or until the lamb is just cooked through and the vegetables are very tender.
5. Remove the lamb from the oven, cover with foil and rest in a warm place for 10 minutes. Keep the vegetables warm in the oven.
6. Put the roasting tin with the pan juices on the stovetop over medium heat. Stir in the vinegar and simmer for 5 minutes, or until reduced.
7. Meanwhile, make the broad bean, mint and pea purée. Bring 625 ml (21 1/2 fl oz/2 1/2 cups) water to the boil in a small saucepan with the sea salt. Add the broad beans and peas, then cover and simmer over medium heat for 5 minutes, or until tender. Using a slotted spoon, transfer the beans and peas to a food processor, with 80 ml (2 1/2 fl oz/1/3 cup) of the cooking liquid. Process until a smooth purée forms, then return to the saucepan. Stir in the butter and season to taste. Keep warm until ready to serve. Just before serving, stir in the mint.
8. For the next day, reserve half the lamb, half the pumpkin and half the onions for the lamb, pumpkin and capsicum salad. (The ingredients can be refrigerated in airtight containers for up to 3 days, but are not suitable for freezing.)
9. Carve the remaining lamb and divide among serving plates with the remaining pumpkin and onions. Drizzle with the balsamic gravy and serve with the broad bean, mint and pea purée.
