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        Calories
        135
        Fat
        5.8g
        Saturates
        2.2g
        Protein
        15.3g
        Carbs
        4.6g
        Sugars
        2.5g
        • Calories
          135
        • Fat
          5.8g
        • Saturates
          2.2g
        • Protein
          15.3g
        • Carbs
          4.6g
        • Sugars
          2.5g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          135
        • Fat
          5.8g
        • Saturates
          2.2g
        • Protein
          15.3g
        • Carbs
          4.6g
        • Sugars
          2.5g

        British

        Honey and rosemary lamb with roasties and rainbow carrots

        About

        This one-tray wonder is a great option for all the family this Easter

        Ingredients

        Order Ingredients

        Method

        1. Preheat the oven to 160 ̊C. Use a small sharp knife to pierce holes about 4cm deep all over the lamb, then season well with sea salt. In a small bowl, combine the chopped rosemary and garlic with 6 tbsp olive oil.
        2. Rinse the chopped potatoes and tip into one side of a large, rimmed baking tray. Put the carrots in the other half of the tray. Toss the carrots with 1 tbsp oil, then toss the potatoes in half the rosemary- garlic oil and spread out in a single layer over half of the tray; add the whole rosemary sprigs. Put the lamb in the centre of the tray and rub with the remaining rosemary-garlic oil.
        3. Roast for 1 hr 45 mins. Mix the honey with ¼ tsp flaky sea salt and dab all over the lamb with a pastry brush. Return to the oven, increase the temperature to gas 7, 220 ̊C, fan 200 ̊C, then roast for a final 15 mins. Transfer the lamb to a warmed plate, then set aside to rest, covered loosely with foil, for at least 20 mins. Keep the veg warm while the lamb rests.
        4. Meanwhile, make the mint sauce. Finely chop the mint leaves with the sugar (this helps to stop oxidisation), then mix well in a bowl with 3 tbsp boiling water and the vinegar. Serve alongside the roast lamb, potatoes and carrots.
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