Butterflied Lamb Leg with Stuffing Balls and Honeyed Pumpkin

Steps

1. oven to 210°C. Line two oven trays with baking paper.
2. Heat a drizzle of oil in a large fry-pan on medium heat. Stir-fry onions for 5-6 minutes, until soft. Stir through herbs and cook for a further 1 minute. Add butter then turn off heat.While onions are cooking, place all remaining stuffing ball ingredients in a medium bowl. Add cooked onions and stir well to combine.
3. Use clean, damp hands to roll stuffing mixture into golf ball-sized balls and place onto first prepared tray. Drizzle with a little olive oil. Toss pumpkin, carrots and honey with a drizzle of oil on second tray and season. Roast both trays for about 20 minutes, until balls are golden and pumpkin is soft. Turn balls once during cooking.
4. Rub lamb with a drizzle of olive oil and season. When veggies have 15 minutes roast time remaining, wipe out pan and return to high heat. Cook lamb for 1 minute each side, until browned.
5. When stuffing balls and pumpkin have 10 minutes cook time remaining, place lamb on pumpkin tray and cook for 8-10 minutes for medium (depending on thickness), or until cooked to your liking. Remove lamb from oven and set aside, covered, to rest, before slicing thickly.
6. Return pan to medium heat. Add wine/stock and stir, to release brownings. Reduce for 1-2 minutes. Add remaining jus ingredients and simmer for 4-6 minutes, until thick, stirring often. Add resting juices from lamb. Toss pumpkin and carrots with spinach and vinegar in a large bowl, mashing roughly.
7. place slices of lamb, stuffing balls and honeyed pumpkin and spinach onto each plate. Drizzle over red wine jus (if using) and garnish with whole sage leaves.