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INGREDIENTS:

 	
 4-5 lb. leg of lamb
 2 cloves garlic, chopped
 fresh rosemary 
 2 tablespoons oil
 salt, pepper

 4 large potatoes
 8 pieces of  butternut squash or pumpkin
 2 leeks, cut in half
 4 strips bacon, crisply fried
 2 oz butter
 3 tablespoons oil
 salt, thyme

 2 tablespoons plain flour
 2Ό cups beef stock
 2 teaspoons Worcestershire sauce
 2 tablespoons red wine

Preheat oven to  350°F. Cut small slits all over the skin of the leg of lamb.  Insert garlic pieces and
rosemary sprigs. Brush lamb with oil and sprinkle  with salt and pepper. Fill a roasting pan halfway with
water and place a  wire rack on top and then put the lamb on the dish. Roast for about 1½  hours or
until cooked as desired, basting often with the pan juices.

Peel potatoes,  cut in half and score them with a fork. Combine butter, oil, salt and  thyme.Toss
potatoes in the mixture. Take potatoes out and keep mixture for  later. Place potatoes around the leg of
lamb after the lamb has been  cooking for about 40 minutes. Roast for 50 minutes, brushing halfway
through with a little of the butter mixture.

Place squash or  pumpkin  pieces in the mixture and place next to the roast after it has been  cooking
for 50 minutes. Wrap 1 bacon strip around each half of leek.  Place leeks next to squash or pumpkins
after roast has been baking for 70 minutes.When everything is done, take the rack out of  the baking
roasting pan and  place the rack on a cookie sheet. Return to oven to keep warm.

To make gravy,  place the roasting pan with the juices from the meat on the stove-top.  Discard all but
4 tablespoons of the juices. Heat the pan, stir in  the flour and cook until brown. Gradually add beef
stock, Worcestershire  sauce and wine. Stir until the mixture boils and thickens, then simmer for  4
minutes.

Slice the lamb and arrange on a serving plate. Pour the gravy over the lamb.

Serves 4