Cut the lamb leg into six 150g pieces. Dice any remaining meat. Peel the carrot and the onion and then thinly slice. Gently crush the garlic, leaving the skin on.
Preheat the oven to 180°C.
Heat a frying pan to hot and add the groundnut oil. Cook the six pieces of lamb for 3 minutes, searing them on all sides. Remove from the pan and season with salt and pepper. Add the diced lamb and a knob of butter to the same pan and allow to colour. Add the carrot, onion, thyme, bay leaf and garlic to the pan. Cook for 5 minutes before removing the grease and deglazing the pan with water. Simmer over a low heat for 15 to 20 minutes.
Transfer to an ovenproof pan or dish and add the lamb pieces. Cover.
Peel and slice the shallot. Peel and dice the butternut squash.
Sweat the shallot in 30g of butter and a pinch of salt. Add the butternut squash, cover and cook over a low heat for 30 minutes.
Add the cream and the grated parmesan and season with salt. Transfer to a blender and blitz to a smooth consistency.
Transfer the lamb to the oven and cook for 15 to 20 minutes. Once cooked, filter off the cooking liquid and reduce to a sauce.
Peel and finely dice the remaining half onion.
Sweat the onion in a little olive oil. Add a pinch of salt and then the rice. Stir gently and allow the rice to turn translucent. Add the white wine to the pan and allow to reduce. Add up to 900ml of water a little at a time, allowing each addition of water to be absorbed before adding more. Cook for 15-17 minutes before adding the butternut squash puree. Check the seasoning.
To serve: plate the lamb and drizzle with the sauce. Use a stainless steel serving ring to plate the risotto and finish with a little freshly ground black pepper. Decorate the plates with a little smoked paprika and serve.
«Try to use butternut squash rather than pumpkin as it contains less water.»