Welcome to our kitchen, where we're serving up a sumptuous recipe featuring two exquisite seasonings from Kissed by the Sun Spice Co. - Black Pepper N Herbs and Seasoned Sea Salt. These flavorful blends are the perfect companions for a succulent herb-roasted lamb, accompanied by glazed carrots that are sure to delight your taste buds. This recipe is easy to follow and promises to elevate your lamb dish to a whole new level of deliciousness. So, let's get started and create a culinary masterpiece!
Ingredients: For the Lamb:
- 1 leg of lamb, bone-in or boneless (about 4-5 pounds)
- 2 tablespoons olive oil
- 2 tablespoons Kissed by the Sun Spice Co. Black Pepper N Herbs seasoning
- 2 tablespoons Kissed by the Sun Spice Co. Seasoned Sea Salt seasoning
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary
- 1 tablespoon fresh parsley, chopped
For the Glazed Carrots:
- 1 pound baby carrots, washed and peeled
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon Kissed by the Sun Spice Co. Black Pepper N Herbs seasoning
- 1/2 teaspoon Kissed by the Sun Spice Co. Seasoned Sea Salt seasoning
- 1/4 cup water
- Chopped fresh parsley for garnish
- Preheat your oven to 375°F (190°C) and let the lamb come to room temperature for about 30 minutes before cooking.
- In a small bowl, mix together the olive oil, Kissed by the Sun Spice Co. Black Pepper N Herbs seasoning, Kissed by the Sun Spice Co. Seasoned Sea Salt seasoning, minced garlic, chopped rosemary, thyme, and parsley to create a herb rub.
- Place the lamb on a cutting board and pat it dry with paper towels. Using a sharp knife, make shallow slits all over the lamb.
- Rub the herb mixture all over the lamb, making sure to press it into the slits for maximum flavor penetration.
- Place the lamb on a roasting pan or a baking sheet lined with foil for easy cleanup.
- Roast the lamb in the preheated oven for about 20-25 minutes per pound for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
- While the lamb is roasting, let's prepare the glazed carrots. In a large skillet, melt the butter over medium heat.
- Add the baby carrots, brown sugar, Kissed by the Sun Spice Co. Black Pepper N Herbs seasoning, and Kissed by the Sun Spice Co. Seasoned Sea Salt seasoning to the skillet. Stir to coat the carrots in the glaze.
- Add the water to the skillet and bring it to a simmer. Reduce the heat to low, cover the skillet, and let the carrots cook for about 10-12 minutes, or until they are tender but still have a slight crunch.
- Once the lamb is cooked to your desired level of doneness, remove it from the oven and let it rest for about 10-15 minutes before carving.
- To serve, slice the lamb against the grain into thin slices and arrange them on a platter. Garnish with fresh parsley.