For the lamb:
One 3 lbs. boned, butterflied, fat-trimmed Aussie leg of lamb
6 each roughly chopped garlic cloves
1 small bunch roughly chopped oregano, fresh
2 tbsp olive oil
2 lemons, quartered
For the vegetables:
14 oz. wedges kipfler potatoes (or other waxy potato)
14 oz. wedges butternut pumpkin
For the salad:
4 large thickly sliced, ripe tomatoes
2 each cubes Lebanese cucumbers
1/2 each finely sliced red onion
4 ounces crumbled feta cheese, reduced fat
1 tbsp olive oil
3 tsp red wine vinegar
For the Aussie lamb: Pound the garlic and oregano in a mortar and pestle to a coarse paste. Add 2 tablespoons olive oil and rub well into the Aussie lamb.
To cook: Cover with cling film and marinate for 30 minutes. Preheat the oven or lidded barbecue to 350ºF / 180ºC. Season the Aussie lamb with salt and pepper and place in the middle of a large a roasting pan. Toss the potatoes and pumpkin with the remaining olive oil and season with salt and pepper. Scatter the wedges around the Aussie lamb and cook for 45 minutes for medium, turning the vegetables over halfway through. Take the Aussie lamb out and set it aside to rest for 10 minutes, loosely covered with foil. Turn off the oven or barbecue and keep the vegetables in to stay warm.
For the salad: Lay the tomato, cucumber and onion out on a platter and top with the cheese. Season with pepper and drizzle with the oil and vinegar.
For the grilled lemon: Preheat a chargrill to hot and cook the lemon quarters for 1½ minutes on each side or until lightly charred. If you are using the barbecue, you can simply cook them on the grill plate.
To serve: Carve the Aussie lamb and squeeze some of the grilled lemon on top. Serve with the vegetables and salad.