This flavour-packed low-carb lamb is a great way to freshen up your Sunday roast. We’ve served it with roasted carrots, balsamic onions and a fresh salsa verde for added oomph – but you can always add some perfect roast potatoes to add some extra carby goodness.
2.Combine crushed garlic, thyme and peppercorns in a small bowl. Place lamb on a chopping board, cut-side up; cover with plastic wrap, pound with meat mallet. Rub garlic mixture on cut side of lamb. Roll lamb tightly; tie with kitchen string at 2cm (¾-inch) intervals. Place lamb in a large deep roasting pan; brush with 1 tablespoon of the oil.
3.Place carrots in another roasting pan; drizzle with 1 tablespoon of oil. Roast lamb and carrots, uncovered, for 1 hour 40 minutes or until lamb is cooked as desired. Add garlic to carrots, drizzle with remaining oil; roast alongside lamb, for last 20 minutes of cooking.
4.Meanwhile, make balsamic onions and salsa verde.
5.Remove lamb from oven; cover with foil. Increase oven to 200°C/400°F. Add olives to carrots; roast for 5 minutes or until heated.
6.Add balsamic onions to carrot mixture; toss to combine. Serve lamb with carrot mixture, salsa verde and extra peppercorns.
7.Bring vinegar and mustard to the boil in a small saucepan. Reduce heat; simmer, uncovered, for 5 minutes or until glaze thickens slightly. Heat oil in a large frying pan over medium heat; cook onions, stirring, 10 minutes or until soft, brushing frequently with glaze.
8.Blend or process ingredients until well combined. Season to taste.
Rainbow baby carrots are also sold as heirloom carrots; they are available from most supermarkets and greengrocers.