Here's a delicious and different new way to serve the weekend roast.

Ingredients

• 1 butterfly leg of lamb
• 2-3 garlic cloves, peeled
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped parsley
• 2 tablespoons Dijon mustard
• 1 tablespoon breadcrumbs
• 1/2 cup dry white wine
• 1/2 cup sour cream

Roast Pumpkin Salad

• about 800g –1 kg pumpkin, peeled
• 1 tablespoon olive oil
• 350 grams whole green beans, trimmed and halved
• 1 bunch spring onions, trimmed and sliced
• chopped chives and lemon rind to garnish

Dressing

• ¼ cup lemon juice
• 1 teaspoon grated lemon rind
• ¼ cup olive oil
• 1½ teaspoons wholeseed mustard
• freshly ground black pepper

Method

1. With a sharp knife, cut through the skin of the meat in a criss cross pattern. Cut the garlic into slivers and insert a sliver where each cut crosses. Roast the lamb at 190 degrees Celsius for 20 minutes.
2. Mix together the rosemary, parsley, mustard and breadcrumbs and season with salt and pepper. In a separate bowl, combine the wine and sour cream.
3. Spread the herb and mustard paste over the meat and return to a 180 degrees Celsius oven and cook for a further 35-40 minutes, basting the surface of the meat every 10 minutes with the wine and cream mix.
4. This will cook the lamb to medium rare, allow an extra 15 minutes for well done roast. Rest lamb covered for 10 minutes before carving and serving with the Roast Pumpkin Salad.

Roast Pumpkin Salad

1. Cut the pumpkin into large chunks about 3-4 cms and toss in just enough oil to coat the pumpkin. Roast with the lamb at 180 degrees Celsius for 35-40 minutes until tender and the edges have just browned.
2. Blanch the beans in boiling salted water until crisp tender about 2 minutes. Drain and refresh in ice-cold water, drain and dry on absorbent paper. Toss together the roast pumpkin, beans and spring onions with dressing. Garnish with chives and lemon rind.

Dressing

1. In a screw to jar, shake together the lemon juice and rind, olive oil, mustard and a seasoning of pepper.