1.Heat oil in a large frying pan over medium-high heat. Cook lamb for 5 minutes each side or until cooked as desired. Remove from pan, cover lamb to keep warm.
2.Meanwhile, trim and peel carrots. Boil, steam or microwave carrots until just tender, toss through honey and rosemary.
3.Coarsely chop mint, stir through pesto, season to taste.
4.Serve lamb with carrots and pesto.
Lamb noisette is a round, rather thick, cut of meat taken from the loin. We used a basil pesto dip from the refrigerated section of supermarkets, but you can use any pesto you like. Some major supermarkets and greengrocers are now selling bunches of baby carrots of different colours. We used a bunch each of orange, yellow and purple baby carrots. If you can’t find the different colours, orange baby carrots will be fine.