Roasted Leg of Lamb With Carrots and Honey-Mint Sauce2013-12-03
Your standard lamb/mint jelly combination gets an upgrade, thanks to a delectable sauce that combines honey and mint.
1 6- to 7-pound bone-in leg of lamb, at room temperature3 pounds very small carrots, scrubbed; or regular carrots, peeled and cut into thin sticks2 cups fresh flat-leaf parsley1 cup fresh mint leaves6 scallions, chopped2 teaspoons honey
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.