Yoghurt spiced Lamb Leg with maple hasselback pumpkin
- 1 cup Greek yoghurt plus extra to serve
- Zest of 1 lemon
- 1 teaspoon dried mint
- 1 teaspoon smoked paprika
- 1 teaspoon salt flakes
- 2.5kg lamb leg bone in
- 2kg butternut pumpkin, halved
- 2 tablespoons olive oil
- 1 tablespoon Meat Emporium house made rosemary salt plus extra to serve
- 2 tablespoons maple syrup
- 4 rosemary sprigs
- Mint leaves to serve
Combine yoghurt, lemon zest, dried mint, paprika and salt flakes in a bowl. Add lamb and toss to coat. Cover and marinate in the fridge for 3-4 hours.
Place one pumpkin half, cut-side down, on a chopping board. Place a chopstick along each long side of pumpkin. Slice pumpkin thinly, cutting through to chopsticks to prevent cutting all the way through. Transfer to a roasting tray. Repeat with remaining pumpkin.
Meanwhile combine oil, rosemary salt and maple syrup. Set aside.
Preheat oven to 200*C.
Remove lamb from the fridge 1 hour before cooking. Place lamb into the oven and roast for 1 hour and 30 minutes or cooked till your liking. Remove the lamb from the oven and cover with foil and rest for 15 minutes.
Evenly pour maple mixture over pumpkin and insert rosemary sprigs into the cuts of the pumpkin. Place pumpkin into the oven in the last 45 minutes of cooking the lamb and roast until the pumpkin is golden and tender.
To serve, slice the lamb, season with rosemary salt, alongside the maple hasselback pumpkin, top with yoghurt and mint leaves. Enjoy.