Roast lamb with pumpkin, beans and hommus

Method

• Step 1
  Position 1 shelf above the centre in oven and another below the centre. Preheat oven to 200°C. Lightly grease a roasting pan. Combine 2 tablespoons oil, garlic and sea salt in a small bowl. Remove leaves from 1 sprig rosemary. Roughly chop. Stir into oil mixture. Rub lamb all over with oil mixture.
• Step 2
  Place remaining rosemary sprigs in roasting pan. Place lamb on top. Roast, uncovered, on top shelf, for 30 minutes.
• Step 3
  Heat remaining 2 tablespoons oil in a separate roasting pan in oven. Add pumpkin. Season with salt and pepper. Turn to coat. Transfer lamb to bottom shelf and place pumpkin on top shelf. Roast lamb and pumpkin for 35 to 40 minutes for medium lamb or until cooked to your liking. Remove lamb from oven. Cover with foil and rest for 10 minutes. Meanwhile, increase oven to 230°C and roast pumpkin for a further 10 minutes or until golden.
• Step 4
  Cook beans in a saucepan of boiling salted water for 3 to 4 minutes or until bright green. Drain and place in a bowl. Top with butter and gently toss to combine.
• Step 5
  Slice lamb across the grain. Arrange lamb, pumpkin and green beans on plates. Serve with hommus.