Loin of Lamb with Glazed Carrots

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Roast meats seem to have more flavour when they are served cold. Cook with care so that the joint remains moist and serve with an attractive garnish of seasonal vegetables. Lamb with glazed carrots makes an easy-to-serve meal for a summer party.


  • 1 1.25- to 1.75-kg/ to 4-lb loin of lamb, boned but not rolled


Open out the piece of meat and season the inside with salt and pepper. Wash and finely chop the mint, pound with a little sugar to bruise the leaves and draw the juices, and then spread over the inside of the meat. Roll up the joint starting with the thicker side and tie securely with string, then set in a roasting tin with the dripping. Roast in the centre of a moderate oven (180°C., 350°F., G