ROLLED LAMB LEG WITH GREEN OLIVES, SWEET ’N’ SOUR PUMPKIN AND WALNUTS
Preparation time 15 mins
Cooking time 2 hours
Serves 8
2kg boneless lamb legSea-salt flakes and freshly ground black pepper, to season1 cup pitted green olives, finely chopped1 small bunch flat-leaf parsley, leaves and stems finely choppedFinely grated zest and juice of 2 lemons, plus extra wedges, to serve1 tsp toasted fennel seeds, cracked½ cup fresh breadcrumbs⅓ cup extra virgin olive oil1kg pumpkin, skin on, cut into wedges6 cloves garlic, minced1 Tbsp brown sugar1 tsp red wine vinegar1 tsp smoked paprikaPinch cayenne pepper1½ cups walnuts2 tsp water¼ cup pure icing sugarBaby spinach leaves and halved mixed cherry tomatoes, to serve
STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Lay lamb leg skin-side up on a board, then using a sharp knife, score lamb in parallel lines, no more than 2mm deep. Turn over and repeat on inside. Season.
In a bowl, combine olives, parsley, lemon zest, fennel seeds and breadcrumbs, set aside for 5 minutes. Spread over inside of lamb, then roll up, securing with kitchen string. Rub with 1 tablespoon of the
