Preheat oven to 220°C. Spread pumpkin wedges on a baking tray lined with baking paper, drizzle with half the oil, season with paprika, salt and pepper and roast for 25-30 minutes until golden brown and tender.
Meanwhile, spread baby carrots in a separate roasting pan, drizzle with remaining oil and season. Brush lamb with a little oil, season with native bush spice and a little salt. Place on top of carrots and roast for 15-20 minutes for rare, 20-25 minutes for medium-rare, 25-30 minutes for well done. Remove from oven, cover lamb loosely with foil and set aside to rest for 15 minutes.
While the lamb rests, make the mint salsa verde. Process ingredients in a small food processor until finely chopped, season to taste.
Serve lamb with roast pumpkin wedges, roast baby carrots and salsa verde, scattered with extra mint.
Tips
For ease and accuracy, use a meat thermometer - the internal temperature for rare – 60°C, medium – 65-70°C, well-done – 75°C.
