Roast lamb with the works

Instructions

1. Preheat oven to 180°C. Place the onion and garlic in a small non-stick flameproof baking dish. Season the lamb with salt and pepper and place on top of the onion and garlic. Top with the rosemary. Add the potato and pour 1 cup (250ml) of the stock over the potato. Bake for 1 hour 10 minutes or until the lamb is cooked to your liking, turning potato halfway through cooking.
2. Meanwhile, line a large baking tray with baking paper. Place the carrot and pumpkin on the prepared tray. Lightly spray with oil and season with salt and pepper. Bake for the last 50 minutes with the lamb.
3. While the lamb and vegetables are cooking, steam cauliflower over a saucepan of boiling water for 3 minutes or until just tender. Drain. Transfer the cauliflower to a 1L (4-cup) capacity ovenproof dish. Place the saucepan over medium heat and melt the canola spread. Add half the flour and cook, stirring, until combined. Gradually whisk in the milk until smooth and cook, whisking, for 2-3 minutes or until the mixture boils and thickens. Stir in parmesan and season with salt and pepper. Pour sauce over the cauliflower and sprinkle with the cheese and paprika.
4. Increase oven to 200°C. Transfer the lamb to a plate and cover with foil. Set aside for 15 minutes to rest. Transfer potato to the tray with pumpkin and carrot. Bake vegetables for a further 15 minutes or until well browned. At the same time, bake cauliflower for 15 minutes or until browned and heated through.
5. Discard the rosemary. Heat the baking dish with the pan juices and onion mixture over high heat and cook for 2 minutes or until simmering and the mixture is well browned. Add remaining flour and cook, stirring, for 2-3 minutes or until well browned. Gradually stir in the remaining stock and cook until the mixture boils and thickens. Add any juices that have collected in the plate under the lamb. Season gravy with salt and pepper.
6. Slice the lamb thinly and serve with vegetables, gravy and cauliflower.