Citrus Lamb Roast With Buttery Carrots

1. 1

   Preheat the oven to 350u00b0F. Rub the lamb with salt, black pepper and cayenne pepper. Heat the oil in a roasting pan and sear the lamb, turning, until browned all over. Remove from the pan and set aside. Add the 2 chopped carrots, onions, garlic, thyme and half the lemon zest to the hot oil and fry for 2 mins. Pour in the lemon juice and stock.

2. 2

   Sprinkle the lamb with the remaining lemon zest and return it to the pan. Cover and roast for 2 hours 30 mins, gradually adding 1 cup of water. Scatter in the sliced lemons about 15 mins before the end of the cooking time.

3. 3

   Cook the carrots in boiling salted water, covered, for 10 mins. Drain and add the butter and basil to the pan.

4. 4

   Remove the lamb from the pan and allow to rest. Pour the stock through a sieve into a saucepan, bring to a boil and simmer for 2 mins. Carve the lamb and arrange on a platter with the carrots and gravy.

No nutritional information available.

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