Marinated Lamb Roast with Carrot Salsa

• 2 tbsp soy sauce
• 1 tbsp chopped fresh rosemary
• 1 tbsp honey
• Juice of 2 limes
• Salt and freshly ground black pepper
• 1/4 cup olive oil
• Juice of 1/2 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

1. Combine the marinade ingredients in a zippered plastic bag.
2. Add the lamb and turn to coat.
3. Chill for at least 4 and up to 24 hours.
4. Whisk the olive oil, lemon juice, pomegranate molasses, and mint in a bowl.
5. Add the carrots, red onion, and garlic and mix.
6. Season with salt and pepper.
7. Cover and marinate for at least 1 hour.
8. Preheat the oven to 400F (200C).
9. Heat the oil in a skillet over high heat.
10. Remove the lamb from the marinade and add to the pan.
11. Cook, turning, until browned on all sides, about 10 minutes.
12. Transfer to a roasting pan and roast about 10 minutes, or until an instant-read thermometer inserted in the center of the roast reads 130F (55C).
13. Transfer to a carving board and let stand 10 minutes.
14. Carve the lamb.
15. Mix the sunflower seeds into the salsa and serve with the lamb.

soy sauce, fresh rosemary, honey, salt, olive oil, lemon, molasses, mint, carrots, red onion, garlic, sunflower seeds, vegetable oil

Taken from www.cookstr.com/recipes/marinated-lamb-roast-with-carrot-salsa (may not work)