Preheat oven to 200 degrees. Mix herbs, garlic, lemon zest, olive oil, paprika and add seasoning.
Pop the lamb, pumpkin and sweet potato in a roasting tray.
Gently pierce the fat of the lamb leg then cover in the marinade. Dress the pumpkin and sweet potato with the same marinade and drizzle a little honey over the pumpkin. Leave a tsp of the marinade for the yogurt sauce.
Cook the lamb for 1 hour 15 mins for medium rare or 1 hour 30 mins for medium.
Remove lamb, pumpkin and sweet potato from the oven, take out of the tray and rest the lamb for 20 minutes. Deglaze the tray with the yogurt and leftover marinade mix, season with a little lemon juice, add pepitas and pour into a bowl.
For the salad, wash the radishes and cut them into quarters, dice the watermelon, chop the cucumber into irregular shapes and remove the eye from the tomato and roughly dice. If you like heat, then add very thinly sliced jalapenos. Mix all ingredients into a good size bowl, season with a little salt, pepper, lime juice and olive oil. Add the herbs, toss and serve.
Carve the lamb against the grain. Serve up with veggies, yogurt sauce and salad. That’s it!
It’s important to pierce the lamb to let the marinade do its magic.
Bringing the lamb up to room temperature will allow for an even cook.
Feel free to replace veggies and herbs with whatever you have available.
Use up your left over lamb in sandwiches, with mustard and pickles or toss through a beetroot rocket and hazelnut salad.