1 lemon, strips of zest removed with a peeler and juice squeezed
6 cloves garlic
1/2 cup plus 3 tablespoons olive oil
salt and black pepper
1 2.5-3kg bone-in leg of lamb
1.4 kg very small carrots, scrubbed
2 cups fresh flat-leaf parsley
1 cup fresh mint leaves
6 scallions or onion , chopped
2 teaspoons honey
-Heat oven to 200° C. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped.
-Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside.
-Roast the lamb to the desired doneness, 90 to 105 minutes for medium-, adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
-Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots.
Recommended wine: The well-balanced Welmoed Cabernet Sauvignon will competent this dish. This medium to full bodied wine has a nose reminiscent of dark berry fruit with hints of nutmeg cassis and vanillin. The wine has a very elegant well structured palate with ripe fine tannins and a lingering rich finish.