Ingredients: 

1 Gourmet Direct Tunnel Boned Lamb Leg

1 tsp. Ground Tumeric

2 Saffron Threads, toasted

10 Medium peeled Carrots

3 Cloves Garlic chopped finely

2 tsp Sweet Paprika

1tsp Castor sugar

1 ½ Cups Boiling Water

1 tsp. Red Wine Vinegar

1 tbsp. Chopped Italian Parsley

1 tbsp. roughly chopped Mint

Sea Salt

2 tbsp. Olive Oil

Crush the Saffron and rub over the Lamb with Black Pepper, Sea Salt and Olive Oil. Place in a 180 c oven for 25 minutes then remove from heat, cover loosely and rest in a warm place for 15 mins. 

For the Carrot Salad
Cut the Carrots into 6cm batons then combine with Garlic, Paprika, Sugar and Water in a saucepan. Cover and cook over a medium heat for 5-6 minutes. Add the Red Wine Vinegar then remove from the stovetop and season with Salt. To Serve
Slice the Lamb and top with the meat juices. Turn the Carrots out onto a platter and allow to cool slightly then sprinkle with the Parsley and Mint. This is great served with Couscous.

Serves 6