Marinated Lamb Roast with Carrot Salsa Recipe

Name: Marinated Lamb Roast with Carrot Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp soy sauce; 1 tbsp chopped fresh rosemary; 1 tbsp honey; Juice of 2 limes; Salt and freshly ground black pepper; 1/4 cup olive oil; Juice of 1/2 lemon; 1 tbsp pomegranate molasses; 1 tbsp chopped mint; 5 large carrots, thinly sliced; 1 red onion, thinly sliced; 1 garlic clove, minced; 1/3 cup toasted sunflower seeds; 2 lb (900g) boneless loin of lamb; 1 tbsp vegetable oil

Servings: persons

2 tbsp soy sauce
1 tbsp chopped fresh rosemary
1 tbsp honey
Juice of 2 limes
Salt and freshly ground black pepper
1/4 cup olive oil
Juice of 1/2 lemon
1 tbsp pomegranate molasses
1 tbsp chopped mint
5 large carrots, thinly sliced
1 red onion, thinly sliced
1 garlic clove, minced
1/3 cup toasted sunflower seeds
2 lb (900g) boneless loin of lamb
1 tbsp vegetable oil

1
Combine the marinade ingredients in a zippered plastic bag.
2
Add the lamb and turn to coat.
3
Chill for at least 4 and up to 24 hours.
4
Whisk the olive oil, lemon juice, pomegranate molasses, and mint in a bowl.
5
Add the carrots, red onion, and garlic and mix.
6
Season with salt and pepper.
7
Cover and marinate for at least 1 hour.
8
Preheat the oven to 400F (200C).
9
Heat the oil in a skillet over high heat.
10
Remove the lamb from the marinade and add to the pan.
11
Cook, turning, until browned on all sides, about 10 minutes.
12
Transfer to a roasting pan and roast about 10 minutes, or until an instant-read thermometer inserted in the center of the roast reads 130F (55C).
13
Transfer to a carving board and let stand 10 minutes.
14
Carve the lamb.
15
Mix the sunflower seeds into the salsa and serve with the lamb.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tbsp soy sauce, 1 tbsp chopped fresh rosemary, 1 tbsp honey, Juice of 2 limes, and more.

Yes, Marinated Lamb Roast with Carrot Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Lamb Roast with Carrot Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions