Roast Lamb With Mint Cumin And Roast Carrots Recipes

ROASTED BEETS WITH CUMIN AND MINT

Steps:

• Stir together lemon juice, cumin seeds, salt, and pepper in a medium bowl. Stir in oil and let stand while roasting beets.
• Put oven rack in middle position and preheat oven to 425°F.
• Tightly wrap beets in a double layer of foil and roast on a baking sheet until tender, 1 to 1 1/4 hours. Cool to warm in foil package, about 20 minutes.
• When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• Toss warm beets with dressing. Stir in mint just before serving.

HONEY ROASTED CARROTS WITH CUMIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Put carrots into a large sealable plastic bag; add honey, olive oil, cumin, salt and black pepper. Seal the bag and manipulate the contents until the carrots are completely coated; pour into a baking dish.
• Roast in the preheated oven until just tender, or to your desired degree of doneness, 30 to 40 minutes.

ROAST LAMB WITH MINT, CUMIN, AND ROAST CARROTS

Steps:

• Put the lamb in a roasting pan. Peel the garlic and put it into a food processor with the cumin seeds, mint leaves, and lemon juice. Add a generous grinding of salt and some black pepper. Process to a coarse paste, adding enough olive oil to make a spreadable slush, thick enough to cling to the lamb.
• Massage the roast well with the spice paste, spreading it over the skin and into the cut sides of the flesh. Set aside in a cool place (preferably not the fridge) for an hour, basting occasionally with any of the paste that has run off.
• Preheat the oven to 400°F (200°C). Scrub the carrots and beets. If they are small, you can probably get away with a rinse. Either way, be careful with their skins, which are tender at this point in their life. Put the meat in the oven and roast for forty-five minutes to an hour, tucking the vegetables in around it after twenty minutes. The cooking time for the lamb will depend on how you like it done; forty-five minutes should give you a roast that is still pink and juicy inside. Remove from the oven and rest the meat for a good ten to fifteen minutes before carving and serving with the mint béarnaise below.
• If you want to make a gravy, transfer the meat and carrots to a warm place, put the roasting pan over medium heat, then pour in a large glass of wine or stock, or even water, and bring it to a boil. Stir with a wooden spoon, scraping away at the pan to dissolve any stuck-on meat juices. Let the gravy bubble a little, check it for seasoning (it may need salt and pepper), then keep it warm while you carve the lamb.