Preparation: 20 minutes
Cooking: 1 hr 30 minutes and 10 minutes rest time
Total: 1 hr 50 minutes
1.5kg boned leg of lamb
700g chat potatoes, halved
5 sprigs rosemary, finely chopped
3 garlic cloves, finely chopped
2 long red chillies, finely chopped
¾ cup olive oil
600g pumpkin, cut into 5cm pieces
2 red capsicums cut into thick slices
4 red onions, each cut into 12 wedges
salt and freshly ground pepper
½ cup olive oil
3 tbsp. balsamic vinegar
1 tbsp. whole grain mustard
Place the potatoes in a saucepan of water and bring to the boil on the side burner, cook for 5 minutes, drain and leave to cool slightly. Place the rosemary, garlic and chilli in a bowl and mix through ¼ cup of oil. Lay the roast out on a clean work surface. Using a sharp knife butterfly the leg of lamb to lay out flat.
Rub the rosemary mix all over the lamb and season with salt and pepper.
Toss the vegetables with the remaining oil and season with salt and pepper. Place the dressing ingredients in a screw top jar, season with salt and pepper. Secure the lid and shake to combine. Set aside.
To tie the lamb roast, roll the leg neatly into a tight roll, wrap a length of kitchen string around the centre of the roast, secure with a knot and trim the ends. Wrap another piece of string lengthways around the lamb and secure. Starting at one end of the roll working towards the middle tie pieces of string around the roast at 2cm intervals. Set aside.
Preheat all burners to high. After 5 minutes reduce the heat to medium high. Place the roast on the hotplate. Turn off burners under the hotplate but leave the burners under the grill on. Close the hood. Tip: Roast can be cooked in a drip pan placed on the hotplate to catch all juices. Cook for 1½ hours, or until cooked to your liking, turning the roast twice.
When the roast has 40-45 minutes of cooking time left, place the vegetables around the roast. Turn the vegetables occasionally. Tip: Try not to open the hood too often as this reduces the heat and will slow the cooking of the roast.
Rest for 10 minutes covered before carving. Slice the lamb and serve with the roasted vegetables and the dressing on the side.