Ingredients: 1 lemon, strips of zest removed with a peeler and juice squeezed 6 cloves garlic 1/2 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
Directions: 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.
|
Comments