Ingredients

Steps

• Preheat the oven to 180°C.
• Rub olive oil, salt, and pepper into the lamb meat.
• Fry the lamb and garlic in an ovenproof pan until golden-brown.
• Roast the lamb in the oven for 5 to 6 minutes then let it rest.
• Boil the baby carrots for 5 minutes and drain.
• Sauté the carrots with oil and honey in a pan until braised.
• Process pine nuts, basil, garlic, and oil into a smooth paste.
• Slice the lamb and serve over carrots with a drizzle of pesto.