- 1 lemon, strips of zest removed with a peeler and juice squeezed
- 6 cloves garlic
- ½ cup plus 3 tablespoons olive oil
- kosher salt and black pepper
- 1 6- to 7-pound bone-in leg of lamb, at room temperature
- 3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks
- 2 cups fresh flat-leaf parsley
- 1 cup fresh mint leaves
- 6 scallions, chopped
- 2 teaspoons honey
- Heat oven to 400° F. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.
- Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.
- Roast the lamb to the desired doneness, 90 to 105 minutes for medium-rare (internal temperature registers 130° F*), adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
- Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.
- *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to 20° F higher.