For the shoulder: from @SHEPARDSMEATS 3 red onions, peeled and sliced into wedges
1 carrot, sliced into chunks
2 garlic bulbs sliced into two
a few sprigs of rosemary or thyme
4-5 tbsp of olive oil salt & pepper, to taste
3 kg leg of lamb on the bone (scoring of fat layer on top optional)
300 ml red wine
1/3 cup honey or pomegranate molasses
For the pumpkin:
1/4 cup olive oil
1 tsp ground cumin
1 tsp smoked paprika or chili flakes
1 tsp cinnamon
1 tbsp honey
1/4 cup orange marmalade jam
salt & pepper
1 medium pumpkin, sliced into wedges, seeds & pulp scooped out
Toasted Pumpkin seeds to serve
Method
Prepare the leg of lamb: Preheat the oven to 230 degrees Celsius and arrange a rack in the centre of the oven.
In a roasting tray, the same one as the leg, arrange the onions, carrots, and a few cloves of garlic evenly. Top with some rosemary, drizzle with olive oil, and season with salt and pepper. Place the leg on top, fat side up.
Make a few small incisions all over with a sharp knife.
Drizzle all over with olive oil, season with salt & pepper, and scatter with some chopped rosemary. Pour the wine lightly over and into the bottom of the pan, then cover with foil and place in the oven.
Turn down the heat immediately to 170 C, then roast for about 3,5 hours or until the meat is tender enough to pull apart. Roast for the last 20-15 minutes or do @220 degrees Celsius to Get extra crispy on top.
For the pumpkin: Line a large roasting tray with baking paper. In a large, wide mixing bowl, add the olive oil, cumin, paprika, cinnamon, honey, marmalade, and some salt & pepper.
Add the sliced pumpkin and toss to coat all over, then tip the pumpkin out on the prepared roasting tray.
When the meat is ready, remove it from the oven and turn the heat up to 220 °C. While the meat is resting, roast the pumpkin for about 20 minutes until cooked and golden brown, then remove from the oven and serve with toasted pumpkin seeds.
