Ingredients
Cauliflower mornay
Gravy
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Place lamb in a large lightly oiled baking dish; using a sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb, uncovered, for 15 minutes.
3.Reduce oven to 180°C (160°C fan-forced); roast lamb, uncovered, for about 45 minutes, or until cooked as desired.
4.Meanwhile, in a large shallow baking dish, place potato, pumpkin and onion in a single layer; drizzle with oil. Roast, uncovered, for the last 45 minutes of the lamb cooking time.
5.Meanwhile, to make cauliflower mornay: Boil, steam or microwave cauliflower until tender; drain. In a medium saucepan over medium heat, melt butter; add flour; cook, stirring, for about 1 minute or until mixture thickens and bubbles. Gradually add milk; cook, stirring, for a further 1 minute, or until mixture boils and thickens. Stir in half the cheese. Preheat grill. Place cauliflower in 1.5-litre (6-cup) shallow flameproof dish; pour mornay sauce over cauliflower, sprinkle with remaining cheese. Place under the grill for about 10 minutes, or until browned lightly.
6.Remove lamb and vegetables from oven; cover.
7.Meanwhile, to make gravy: Strain pan juices from lamb into a medium jug. Return ¼ cup of the pan juices to flameproof dish over a medium heat, add flour; cook, stirring, for about 5 minutes, or until mixture is browned. Gradually add stock and wine; cook, stirring, for about 1-2 minutes, or until gravy boils and thickens.
8.Strain gravy; serve with lamb and vegetables.
