With baked eggplant and pumpkin
1½ kg easy carve lamb leg
2 tsp cumin seeds
2 medium eggplant cut into 3 cm cubes
600 g peeled and seeded pumpkin, cut into 3 cm pieces
2 tbsp olive oil
2 tbsp warm honey
100 g feta cheese, crumbled
couscous or boiled baby potatoes to serve
1. Preheat the oven to 180°C. Place lamb in a roasting dish and season with salt and pepper. Sprinkle with cumin seeds. Roast for 1 hour for rare, 1 hour and 15 minutes for medium, or 1½ hours for well done.
2. Toss eggplant and pumpkin in oil and place on a tray lined with baking paper. Drizzle with the warm honey. Roast in the oven with the lamb for 40 minutes or until golden.
3. Remove lamb, cover loosely, and rest for 15 minutes before carving. Serve with the eggplant and pumpkin scattered with the feta cheese. Accompany with couscous or new potatoes.