For the marinade:
1 each crushed garlic clove
2 tbsp soy sauce, light
1 tsp sesame oil
2 tbsp mirin
For the lamb:
1 each butterflied trimmed Aussie leg of lamb
For the chili vegetable salad:
1 each deseeded finely chopped red chili, long
1 tbsp olive oil
9 oz. peeled cut into 4cm pieces kabocha squash
9 oz. quartered baby potatoes
1/2 head cut into florets cauliflower
1 small head cut into florets broccoli
1/2 tsp chili flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1 small bunch trimmed roughly torn spinach
1/4 cup toasted roughly chopped hazelnuts
For the Aussie lamb: Preheat a lightly oiled barbecue or chargrill pan over medium high heat. Combine garlic, soy, sesame oil and mirin in a small bowl. Rub marinade over lamb and season. Cook lamb for 12 to 15 minutes on each side, brushing with marinade, or until cooked to your liking. Set aside to rest for 10 minutes and thinly slice.
For the chili vegetable salad: Preheat oven to 400°F / 200°C (180° fan-forced). In a large roasting pan lined with baking paper, place the pumpkin, potatoes, cauliflower and broccoli. Drizzle with the olive oil, and sprinkle with the spices. Season and toss to coat. Roast vegetable for 30 to 35 minutes, turning once, or until golden and tender. Add spinach to the pan, toss and sprinkle with hazelnuts.
To plate: Serve lamb with roasted vegetables.