Recipe Method

1. Preheat the oven to 200°C.
2. Brown the lamb in a pan over high heat on all sides, then transfer to a roasting dish. Rub the lamb with salt and olive oil and sprinkle the garlic cloves and rosemary around the lamb. Roast in the preheated oven, for about 1 hour 30 minutes or until done to your liking.
3. For the carrots, pan fry the carrots and fennel in batches in a pan with a drizzle of olive oil, over medium heat. Spread the yoghurt over a plate and top with the carrots, sprinkle with salt, pomegranate rubies and black sesame seeds.
4. For the mint sauce, add all ingredients to a jug and blend using a stick blender until the mint sauce is smooth. Season with salt and pepper.
5. Serve your lamb thinly sliced with the carrots and mint sauce alongside.