Roast Lamb With Honey-Glazed Carrot Salad

Unable to load

13 Ingredients

Number of servings

1/2 cup extra virgin olive oil
2 sprigs rosemary, leaves picked, finely chopped
2 cloves garlic, crushed
1.80kilograms lamb leg
1kilograms carrots, halved lengthways
2teaspoons ground cumin
2 sprigs thyme, leaves picked
1/4 cup honey
400grams green beans, trimmed
1 lemon, zested, juiced
60grams baby spinach leaves
1/4 bunch mint, leaves picked
1/2 cup natural almonds, toasted, roughly chopped

Description

A roast lamb recipe that’s sure to impress. Paired with the sweetness of a honey-glazed carrot salad, finished with crunchy almonds, this one’s a keeper.

Method

Step 1 of 5

Preheat oven to 220°C/200°C fan-forced. Combine 1½ tbs oil, rosemary and garlic in a large bowl. Using a sharp knife, pierce lamb all over. Add lamb to bowl. Rub oil mixture over lamb, pressing into cuts.

Step 2 of 5

Heat 1 tbs remaining oil in a large, flameproof baking dish over high heat. Cook lamb for 10 minutes, turning, or until browned. Bake for 45 minutes for medium or until cooked to your liking.

Step 3 of 5

Meanwhile, place carrots, 1½ tbs remaining oil and cumin in a large bowl and toss to combine. Season. Add carrot mixture to baking dish. Bake lamb and carrots for a further 45 minutes, adding thyme and half of the honey to carrots in the last 20 minutes of cooking. Cover loosely with foil and rest for 15 minutes. Thinly slice lamb.

Step 4 of 5

Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain. Refresh under cold water. Drain.

Step 5 of 5

Combine zest, lemon juice, and remaining honey and oil in a large bowl. Season. Reserve 1 tbs honey mixture in a small bowl. Add carrots, beans, spinach and three-quarters of the mint to large bowl, then toss to coat. Serve lamb with carrot salad scattered with almonds and remaining mint, and reserved honey mixture.