Herb-crusted leg of lamb with red wine gravy
Thanks to a breadcrumb coating made with parsley, mint, rosemary and garlic, this roast joint is a cut above the rest
Lemon & thyme baby carrots
Serves 8
Easy
Prep:
Cook:
Make the most of sweet, seasonal carrots by dressing them with herbs, honey and citrus
Skip to ingredients
- 1kg baby carrot
- 2 ½ tbsp rapeseed oil
- 1 ½ tsp clear honey
- zest ½ and juice 1 lemon
- leaves from 5 thyme sprigs
Nutrition: per serving
- kcal63
- fat4glow
- saturates0g
- carbs6g
- sugars6g
- fibre4g
- protein1g
- salt0.1g
Method
step 1
Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
step 2
Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.
