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
  • salt and freshly milled pepper
  • small bunch fresh mint
  • little sugar
  • 50–75 g/2–3 oz dripping


    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., Gas Mark 4) for -1 ¾ hours for a joint which is a little pink in the centre. Extend the cooking time to 2 hours for a joint cooked right through. Remove the meat from the oven and allow to stand on a rack to cool in its own time – do not refrigerate. Cut away the strings when the meat is cold.

    Meanwhile, scrape and thinly slice the carrots. Put in a saucepan with cold water to half cover the carrots. Add a seasoning of salt and pepper, the sugar and butter. Cover with a lid and simmer gently for 30 minutes or until the carrots are quite tender. Then remove the lid and boil rapidly until the water has evaporated and only the butter remains in the pan – watch the pan carefully towards the end for scorching.

    Draw off the heat, add the marmalade and toss well to glaze the carrots. Allow to cool. Serve the glazed carrots as a colourful, sweet garnish to the sliced cold meat.