Citrus Lamb Roast With Buttery Carrots

• 3 lbs leg of lamb
• None None Cayenne pepper, according to taste
• 2-3 tbsp oil
• 2 lbs carrots, peeled, little of the green left on + 2 chopped
• 3 None onions, peeled and chopped
• 3 cloves garlic, peeled
• 6 sprigs fresh thyme, leaves stripped from stems, plus extra for garnish
• 2 None lemons, juice and grated zest of 1, 1 sliced
• 1 2/3 cup lamb stock
• 2 tbsp butter
• 1 oz fresh basil, leaves stripped from stems

1. Preheat the oven to 350u0b0F. Rub the lamb with salt, black pepper and cayenne pepper. Heat the oil in a roasting pan and sear the lamb, turning, until browned all over. Remove from the pan and set aside. Add the 2 chopped carrots, onions, garlic, thyme and half the lemon zest to the hot oil and fry for 2 mins. Pour in the lemon juice and stock.
2. Sprinkle the lamb with the remaining lemon zest and return it to the pan. Cover and roast for 2 hours 30 mins, gradually adding 1 cup of water. Scatter in the sliced lemons about 15 mins before the end of the cooking time.
3. Cook the carrots in boiling salted water, covered, for 10 mins. Drain and add the butter and basil to the pan.
4. Remove the lamb from the pan and allow to rest. Pour the stock through a sieve into a saucepan, bring to a boil and simmer for 2 mins. Carve the lamb and arrange on a platter with the carrots and gravy.

lamb, cayenne pepper, oil, carrots, onions, garlic, thyme, lemons, lamb stock, butter, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/21547 (may not work)