Ingredients

• 1 tbsp olive oil
• 150g/5½oz lamb fillet
• salt and freshly ground black pepper
• 2 cloves garlic in their skins
• crushed
• 1 bunch baby carrots
• trimmed and washed
• 1 tbsp olive oil
• 2 tbsp honey
• salt and freshly ground black pepper
• 85g/3oz pine nuts
• toasted
• 1 large handful basil leaves
• 1 clove garlic
• crushed
• 4 tbsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the seared lamb
• rub the oil into the meat and season well with salt and freshly ground black pepper. Fry in an ovenproof frying pan along with the garlic cloves
• until golden-brown all over. Transfer to the oven for 5-6 minutes (for rare)
• or until cooked to your liking. Remove from the oven to rest.
• For the honey carrots
• cook the carrots in boiling water for 4-5 minutes
• then drain well. Heat the oil in a frying pan and add the carrots along with the honey. Gently braise the carrots over a medium heat and season to taste with salt and freshly ground black pepper.
• For the pesto
• place all of the ingredients into a food processor and blend to a smooth paste
• adding more oil if necessary.
• To serve
• arrange the honey carrots on a serving plate. Slice the lamb and place on top of the carrots. Drizzle the pesto around the edge of the plate.