- Step 1
Preheat oven to 200°C/180°C fan-forced. Using a small sharp knife, cut twelve 2cmlong x 3cm-deep slits all over lamb. Reserve 1 1/2 tablespoons rosemary leaves. Insert garlic slices and remaining rosemary leaves into slits. Place lamb in a large roasting pan. Drizzle with 2 tablespoons oil. Season with pepper. Roast for 20 minutes.
- Step 2
Remove from oven. Arrange potatoes, pumpkin and onions around lamb. Drizzle with remaining oil. Sprinkle with reserved rosemary leaves. Roast for 1 hour for medium or until lamb is cooked to your liking.
- Step 3
Transfer lamb to a plate. Cover loosely with foil. Set aside to rest for 15 minutes. Meanwhile, roast vegetables for a further 10 minutes or until golden and crisp. Transfer to a plate. Cover loosely with foil to keep warm.
- Step 4
Combine stock and wine in a medium jug. Skim fat from roasting pan, leaving 1 tablespoon in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Add juices from lamb. Slowly add stock mixture, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until gravy thickens.
- Step 5
Slice lamb across the grain. Serve with roasted vegetables and gravy.