Join our community of Solution Seekers!

Roasted Leg of Lamb With Carrots and Honey-Mint Sauce

Roasted Leg of Lamb With Carrots and Honey-Mint Sauce
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. *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.
By December, 2010

Nutritional Information

  • Per Serving
  • Calories 477
  • Fat 37g
  • Sat Fat 14g
  • Cholesterol 101mg
  • Sodium 336mg
  • Protein 26g
  • Carbohydrate 9g
  • Sugar 5g
  • Fiber 2g
  • Iron 3mg
  • Calcium 48mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots
This recipe calls for very small, young carrots—not to be confused with peeled “baby carrots” sold in bags in supermarkets. If young carrots aren’t available, use cut-up regular carrots instead.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.