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Marinated Lamb Roast with Carrot Salsa

Updated February 23, 2016
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You can also use this marinade for grilled boneless leg of lamb.

The carrot salsa can be made 1 day in advance and kept in the refrigerator.

Makes6 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time15 min

Cooking Time - Text15

Cooking Methodroasting

CostSplurge

Moderate

Total Timehalf-day

OccasionFamily Get-together, Formal Dinner Party

Recipe Coursemain course

Mealdinner, lunch

Taste and Texturemeaty, savory

Ingredients

  • 2 tbsp soy sauce
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp honey
  • Juice of 2 limes
  • Salt and freshly ground black pepper
  • ¼ cup olive oil
  • Juice of ½ lemon
  • 1 tbsp pomegranate molasses
  • 1 tbsp chopped mint
  • 5 large carrots, thinly sliced
  • 1 red onion, thinly sliced
  • 1 garlic clove, minced
  • 1/3 cup toasted sunflower seeds
  • 2 lb (900g) boneless loin of lamb
  • 1 tbsp vegetable oil

Instructions

Combine the marinade ingredients in a zippered plastic bag. Add the lamb and turn to coat. Chill for at least 4 and up to 24 hours.

Whisk the olive oil, lemon juice, pomegranate molasses, and mint in a bowl. Add the carrots, red onion, and garlic and mix. Season with salt and pepper. Cover and marinate for at least 1 hour.

Preheat the oven to 400°F (200°C). Heat the oil in a skillet over high heat. Remove the lamb from the marinade and add to the pan. Cook, turning, until browned on all sides, about 10 minutes. Transfer to a roasting pan and roast about 10 minutes, or until an instant-read thermometer inserted in the center of the roast reads 130°F (55°C). Transfer to a carving board and let stand 10 minutes. Carve the lamb. Mix the sunflower seeds into the salsa and serve with the lamb.

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