3 x 400 g mini lamb round roasts (ask a butcher to roll and tie these for you)
sea salt flakes and pepper, to season
2 Tbsp harissa paste
2 tsp fennel seeds
3 Tbsp extra virgin olive oil, plus extra 4 tbsp
3 bunches Dutch carrots, trimmed, peeled, green fronds reserved
1 Tbsp honey
½ red onion, very thinly sliced
2 Tbsp currants
2 x 400 g can canned cannellini beans, drained
2 Tbsp lemon juice
½ clove garlic, finely grated
2 small radishes, shaved
¼ cup tarragon, to garnish
- Preheat oven to 180°C fan-forced (200°C conventional). Season lamb.
- Combine harissa, fennel seeds and 1 Tbsp of the oil in a small bowl. Brush ½ of the harissa mixture over lamb to lightly coat. Heat 1 Tbsp of the remaining oil in a large frying pan over a medium-high heat. Cook lamb, turning, for 10 minutes or until browned all over. (Lamb will not be cooked through.)
- Meanwhile, arrange carrots in a roasting pan, drizzle with honey, remaining harissa mixture and remaining 1 Tbsp of oil. Toss to coat and season.
- Transfer browned lamb on top of carrots. Roast for 25 minutes or until lamb is medium-rare or cooked to your liking, and carrots are just tender.
- Remove lamb from pan and transfer to a plate. Cover loosely with foil and set aside for 10 minutes to rest. Meanwhile, scatter carrots with onion and currants, and return to oven for 5 minutes.
- Put beans, lemon juice, garlic and extra 4 Tbsp oil in a food processor and process until smooth. Transfer mixture to a small saucepan and stir over a low heat until warm. Season.
- Slice lamb. Spoon puree onto plates, top with carrots mixture and lamb, then drizzle with pan juices. Scatter with radish, tarragon and reserved carrot fronds.