Combine marinade ingredients in a pan and bring to a boil.
Remove from heat and allow the marinade to cool completely.
Submerge lamb in the marinade, cover, and refrigerate overnight.
Preheat your oven to 180°C.
Simmer 1cm carrot cubes in water until tender.
Drain carrots, reserving 30ml of the cooking water.
Stir in 150ml of double cream and mix well.
Toast caraway seeds in a dry pan for 2 minutes.
Fold toasted seeds and butter into the creamed carrots.
Reduce chicken stock and balsamic vinegar in a pan until syrupy.
Remove lamb from marinade and pat dry with paper towels.
Sear lamb on all sides in a hot pan with oil.
Roast lamb in the oven for 15 to 20 minutes.
Serve lamb with the creamed carrots and drizzled sauce.