2.Toss carrots with 2 tablespoons of the oil on an oven tray; place carrots in a single layer. Roast for 25 minutes or until browned lightly and crisp.
3.Meanwhile, combine chilli, seeds, garlic and remaining oil in a small bowl. Place lamb on another oven tray; rub all over with spice mixture.
4.Roast lamb, uncovered, alongside carrots for 20 minutes or until browned and cooked as desired.
5.Serve lamb with carrots and sorrel leaves, topped with parsley.
Rainbow baby carrots are also called heirloom dutch carrots; they are available from major supermarkets and greengrocers. Kalonji, also known as nigella, are tiny, angular seeds, black on the outside and creamy within, with a sharp nutty flavour that can be enhanced by a brief toasting in a dry hot pan before use. They are available in most Asian and Middle-Eastern food shops.