Courtney Roulston is a cook, TV personality, and Coles ambassador.

Today, Courtney is making roast lamb with harissa carrots and green sauce.

It’s the perfect roast dinner for Mother’s Day.

Know the news with the 7NEWS app: Download today

Recipe below:

ROAST BONELESS LAMB LEG WITH HARISSA CARROTS, FETA & GREEN SAUCE

SERVES 4

Recipe By Courtney Roulston

Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Ingredients

1 x 1.1kg Coles Australian Lamb Leg Roast Boneless

Sea salt and pepper to taste

1/3 cup (80ml) olive oil

1kg bag Coles Australian carrots, cut in half lengthways

1 teaspoon whole cumin seeds

1 tablespoon harissa paste

1 clove garlic, finely chopped

1 lemon

40g butter

2 tablespoons pine nuts

125g fetta cheese, crumbled

Green sauce:

1 cup mint, leaves picked plus extra to garnish

2 green spring onions, chopped

1 tablespoon Dijon mustard

2 teaspoons honey

Method

Step 1. Pre heat the oven to 180 degrees C. Rub the lamb with 20ml of oil and season with sea salt. Place the carrots into the base of a lined baking tray and drizzle with 20ml of oil, cumin seeds and a pinch of salt. Toss to combine then place the lamb on top of the carrots in the tray. Place into the oven and roast for 1 hour 15 minutes, or until the lamb is tender and the carrots are cooked through. Remove from the oven and allow to rest for 10 minutes in a warm area.

Step 2. Meanwhile place the butter and harissa paste into a small frying pan over a medium heat. Cook until the butter is foaming then add in the garlic and pinenuts. Cook for 1 minute, or until fragrant then remove from the heat and squeeze in the juice from ½ the lemon.

Step 3. Place the green sauce ingredients into a small blender along with the remaining oil, remaining lemon juice and a pinch of salt. Blitz until smooth and bright green, adding a dash of water if the mixture needs loosening.

Step 4. Place the carrots onto a large serving platter and spoon over the harissa butter mixture. Slice the lamb and arrange onto the platter and serve with the green sauce and extra mint leaves scattered over the top.