Herb-Crusted Rack of Lamb with Honey Glazed Carrots

Instructions

1. 1

   Preheat the oven to 200°C (390°F).

2. 2

   Finely chop the rosemary, thyme, and garlic. In a small bowl, mix them with 2 tablespoons of olive oil, salt, and black pepper.

3. 3

   Pat the rack of lamb dry with paper towels. Rub the herb mixture evenly over the lamb, pressing gently to adhere.

4. 4

   Heat 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat. Sear the lamb on all sides until browned, about 5 minutes.

5. 5

   Transfer the pan to the oven and roast the lamb for 15-20 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).

6. 6

   Let the lamb rest for 10 minutes before slicing.

7. 7

   While the lamb is roasting, peel and slice the carrots.

8. 8

   In a separate pan over medium heat, melt the butter and add the carrots.

9. 9

   Cook the carrots for 5-7 minutes, stirring occasionally, until lightly browned.

10. 10

    Add the honey and lemon juice, cooking for another 5 minutes until the carrots are tender and glazed.

11. 11

    Season the carrots with salt and pepper to taste.

12. 12

    Garnish the lamb and carrots with freshly chopped parsley before serving.