1 kg garlic & rosemary lamb leg
500 grams kent pumpkin deseeded, cut into 4 wedges
1 small cauliflower cut into florets (650 grams)
200 ml creme fraiche
¾ cup aged cheddar cheese grated (90 grams)
½ bunch fresh parsley to garnish
- Place lamb in a large, oiled roasting pan. Place pumpkin around lamb. Drizzle with 1 tblsp oil. Season with salt and pepper.
- Cook in a moderate oven (180C) for about 1 hour, turning pumpkin once, or until lamb is cooked to your liking. Remove. Lightly cover to keep warm.
- Meanwhile, boil, steam or microwave cauliflower until tender. Drain well. Place creme fraiche and cheese in a small saucepan. Stir over a low heat until cheese is melted. Season with salt and white pepper.
- Serve lamb with pumpkin, cauliflower and cheese sauce. Garnish with parsley.