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Succulent Herb-Roasted Lamb with Glazed Carrots

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


  1. Preheat your oven to 375°F (190°C) and let the lamb come to room temperature for about 30 minutes before cooking.
  2. 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.
  3. 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.
  4. Rub the herb mixture all over the lamb, making sure to press it into the slits for maximum flavor penetration.
  5. Place the lamb on a roasting pan or a baking sheet lined with foil for easy cleanup.
  6. 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.
  7. While the lamb is roasting, let's prepare the glazed carrots. In a large skillet, melt the butter over medium heat.
  8. 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.
  9. 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.
  10. 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.
  11. To serve, slice the lamb against the grain into thin slices and arrange them on a platter. Garnish with fresh parsley.
  12. Enjoy
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