-
1
Preheat oven 350F.
-
2
Cut small slits all over the skin of the leg of lamb.
-
3
Insert garlic pieces and rosemary sprigs.
-
4
Brush lamb with oil and sprinkle with salt and pepper.
-
5
Fill a baking dish halfway with water and place a wire rack on top and then put the lamb on the dish.
-
6
Roast for about 1 1/2 hours or until cooked as desired, basting often with the pan juices.
-
7
Peel potatoes, cut in half and score them with a fork.
-
8
Combine butter, oil, salt and thyme.
-
9
Toss potatoes in the mixture.
-
10
Take potatoes out and keep mixture for later.
-
11
Place potatoes around the leg of lamb after the lamb has been cooking for about 40 minutes.
-
12
Roast for 50 minutes, brushing halfway through with a little of the butter mixture.
-
13
Toss pumpkin pieces in the mixture and place next to the roast after it has been cooking for 50 minutes.
-
14
Wrap 1 bacon rasher around each half of leek.
-
15
Place leeks next to pumpkins after roast has been baking for 70 minutes.
-
16
When everything is done, take the rack off the baking dish and place the rack on an oven proof tray.
-
17
Return to oven to keep warm.
-
18
To make gravy, place the baking dish with the juices from the meat on the stove top.
-
19
Discard all but 3 tablespoons of the juices.
-
20
Heat the dish, stir in the flour and cook until brown.
-
21
Gradually add beef stock, Worcestershire sauce and wine.
-
22
Stir until the mixture boils and thickens, then simmer for 2 minutes.
-
23
Slice the meat and arrange everything on plates.
-
24
Pour the gravy over the meat.
