ROAST LAMB DINNER

Ingredients.....2 kg leg of lamb, 3 sprigs of rosemary, coarsely chopped, 1/2 tsp of sweet paprika, 1kg of potatoes, coarsley chopped, 500gm of pumpkin, coarslet chopped, 3 onions, quartered, 2 tbs of canola oil/ rice bran oil, 2 tbs of plain flour, 250ml of chicken stock, 60ml of dry red wine. Preheat your oven to 200deg C. Place the lamb in an ovenproof baking dish. Use a sharp knife to score the the skin at 2cm/ 3/4"intervals. Sprinkle over the paprika and rosemary. Roast for 15 minutes, then reduce heat to 180 deg C. and continue to roast for 45 minutes or until cooked as you desire. Place the potatoes, pumpkin and onions in a single layer along side the roast lamb, drizzle with oil. Roast for 45 minutes along with the lamb roast. Remove the roast lamb and vegetables, cover and keep warm. Stir the flour into the baking dish with the juices over heat until the mixture bubbles and brown. Gradually add the stock and wine. Continue to heat and stir until the gravy thickens. Strain into a heatproof jug. Serve the lamb with the vegetables and gravy.