Ingredients
Mint sauce
Cauliflower mornay
Method
1.Preheat oven to 200°C (180°C fan-forced).
2.Next, make mint sauce. Stir vinegar, the water and sugar in small saucepan over heat, without boiling, until sugar dissolves. Combine vinegar mixture and half the mint in small heatproof bowl, cover; stand 3 hours. Strain mixture into bowl; discard mint. Stir remaining fresh mint into sauce; blend or process until chopped finely.
3.Place lamb in large oiled baking dish; using sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast, uncovered, 15 minutes.
4.Reduce oven temperature to 180°C (160°C fan-forced). Roast lamb, uncovered, a further 45 minutes or until cooked as desired.
5.Meanwhile, place potato, pumpkin and onion, in single layer, in large shallow baking dish; drizzle with oil. Roast, uncovered, for last 45 minutes of lamb cooking time.
6.Next make cauliflower mornay. Boil, steam or microwave cauliflower until tender; drain. Melt butter in medium saucepan, add flour; cook, stirring, until mixture bubbles and thickens. Gradually add milk; cook, stirring, until mixture boils and thickens. Stir in half the cheese.
7.Preheat grill. Place cauliflower in 1.5-litre (6-cup) shallow flameproof dish; pour sauce over cauliflower, sprinkle with remaining cheese. Cook mornay under preheated grill about 10 minutes or until browned lightly.
8.Remove lamb and vegetables from oven; cover to keep warm. Strain pan juices from lamb into medium jug. Return cup of the pan juices to flameproof dish over medium heat, add flour; cook, stirring, about 5 minutes or until mixture bubbles and browns.
9.Gradually add stock and wine; cook over high heat, stirring, until gravy boils and thickens.
10.Strain gravy and serve with sliced lamb, roasted vegetables, cauliflower mornay and mint sauce.
