Ingredients: - 
To Rub over Lamb: - 
4 garlic cloves
4 sprigs rosemary
Grated rind of 1 lemon
1 tsp salt, more to season  
Leg of Lamb & Veges: - 
1.3kg leg of lamb, (bone in)
6 medium potatoes, peeled & cut into chunks
½ pumpkin, scoop out seeds & cut into chunks
½ cup olive oil
1 tbsp butter 
Coriander, Mint & Lemon Sauce: - 
1 tsp sugar
2 Tbsp finely shredded coriander
2 Tbsp finely shredded mint
Juice of 1 lemon
1 Tbsp white wine vinegar
¼ tsp salt  
Roughly chop the garlic and rosemary, combine with the lemon rind and 1 teaspoon of salt, and rub over the lamb. Stand at room temp for 1 hour. 
METHOD: - 
Heat your oven to 200°C (180°C fan-forced). Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, turn down the heat and simmer for about 10 mins, until a sharp knife can be inserted into the potatoes and withdrawn easily. Drain the water and allow the potatoes to sit in the hot pot for a few minutes while the steam escapes. Place the lid on the pot and shake to rough up the edges of the potatoes.
Rub the pumpkin with olive oil and toss the potatoes in the remaining oil. Season both well with salt and place in a large roasting tray. Place a wire rack on top of the roasting tray and place the lamb on top of that. Roast for 1 hour, allowing the drippings from the lamb to fall onto vegetables below. Remove the lamb from the oven, stir the potatoes, place the butter on top of the pumpkin, then return the tray to the oven to cook the vegies for a further 15 mins while the lamb rests. Don't skip resting the lamb, otherwise the meat will be dry and tough.
For the coriander, mint, and lemon sauce, combine the sugar with 1 Tbsp of hot water, stir, then add the remaining ingredients, stirring to dissolve the sugar and salt.
Remove the vegetables from the oven, season the pumpkin and potato once more with salt, and serve with the sauce.