Roasted Leg Of Lamb With Carrots And Honey Mint Sauce Recipe
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
Instructions
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