Parmesan Crusted Lamb With Glazed Carrots - cooking recipe

Ingredients

5 1/2 lb rolled and boned lamb shoulder
6 tbsp olive oil, plus extra for greasing
20 sprigs thyme, leaves picked and chopped
2 tbsp parsley, roughly chopped
5 None garlic cloves, chopped
1 None lemon, zest and juice, plus lemon slices to serve
3/4 cup Parmesan, finely grated
5 cups carrots, peeled and sliced
2 tbsp butter
1 None leek, thinly sliced
1 tbsp sugar
None None roasted new potatoes, to serve (optional)

Preparation

Preheat the oven to 450\u00b0F. Place the lamb shoulder in a greased baking pan, brush with 3 tbsp of the olive oil. Transfer to the oven and cook for 15 mins to brown.
Reduce the heat to 325\u00b0F and roast for 2 hours.
In a bowl, mix the thyme, parsley, garlic, lemon zest, lemon juice and Parmesan with the remaining olive oil.
Remove the lamb from the oven and press the herb mixture on top. Turn up the heat to 400\u00b0F and cook for 20 mins until the crust has browned and the lamb is cooked to your liking.
Meanwhile boil the carrots for 5 mins. Drain. Heat the butter in a frying pan, add the leek and cook for 3-5 mins until softened. Add the carrots to the pan with the sugar, toss until coated in the butter the sugar has dissolved. Place on a serving platter with the lamb and lemon slices. Serve with roasted new potatoes, if desired.