Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Make a bouquet garni by tying bay leaf, oregano and parsley together with kitchen string, set aside. Toss lamb in seasoned flour until well coated, shake away excess flour.
2.Heat 2tsp oil over medium-high heat in a large casserole dish. Cook lamb in 2 batches, adding 2tsp more oil between batches, until browned all over. Remove from dish.
3.Add remaining oil to dish and cook onion over medium heat until soft. Add garlic and cook, stirring, 1 minute, or until garlic is aromatic.
4.Add 1/4 cup (60ml) lemon juice to dish and bring to the boil. Cook, stirring, until juice is reduced by about half.
5.Return all the lamb with any juices to dish. Add bouquet garni, stock and parsnips, stir to combine. Bring to the boil. Cover and place in oven for 1 1/2 hours or until lamb is very tender.
6.Place pumpkin on top of the casserole (don’t stir through). Cover and cook a further 10 minutes or until pumpkin is tender. Add remaining juice, sprinkle with rind and oregano. Serve with potatoes, if desired.
