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1
Preheat the oven to 325u00b0F. Sprinkle the lamb with cayenne pepper and season with salt and pepper. Heat the oil in a roasting pan over medium-high heat and sear the lamb all over. Remove it from the pan. In the same pan, saute the onions, carrots, garlic, half the lemon zest, and thyme for 5 minutes. Carefully pour in the stock and lemon juice. Sprinkle the rest of the lemon zest over the lamb. Set the lamb in the stock, bring to the boil, cover, and roast in the oven for 2 1/2 hours. With about 20 mins to go, distribute the slices of lemon around the lamb.
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2
Meanwhile, cook the potatoes in boiling salted water for about 20 mins. Cook the carrots in a separate pan of boiling salted water for about 12 mins, covered.
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3
Carefully remove the lamb from the roasting pan and pour the meat juices through a strainer into a saucepan. Bring them to the boil and then simmer for 2 mins.
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4
To finish the carrots, melt the butter, drain the carrots, and mix with the melted butter and basil. Drain the potatoes.
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5
To serve, place the lamb on a large platter and garnish with thyme, carrots, and some of the meat juices on the plate. Serve the potatoes with the remaining juices on the side.
